Thursday, February 10, 2011

There has been a lot of interest in my soup recipes and since in many regions around the globe winter still chills our bones, I thought my Acorn Squash Curry Soup would hit the spot today.

You can slice and bake the squash while you are catching up around the house, assisting your children with homework or watching YouTube. Or plan to make this over the weekend with your children, friends or just for yourself. It only takes about 15 minutes to blend and heat the soup; however you have to bake the squash for about one hour to cook it.

But let me tell you it is worth it!

Some other recipes add brown sugar, but my husband Doug and I found my version to be rich and creamy with a hint of sweetness from the squash. Remember to make it your own, don’t be afraid to add a ¼ cup of apple sauce or use all broth in place of the evaporated milk.
A great soup for Valentines Day or any day! Cheers!

Acorn Squash Curry Soup


• 1 Acorn or Butternut Squash, sliced in half and seeds removed, Rinse the seeds in a colander, dry and roast in the oven
• 1 teaspoon of olive oil
• ½ cup chopped onion
• 4 cloves of fresh garlic, skin removed
• 1 ½ teaspoons curry powder
• 2 1/2 cups low sodium vegetable broth
      5 ounce can of evaporated milk
• ¼ teaspoon salt
• ¼ teaspoon pepper

Cooking Instructions:

• Pre-heat the oven to 350 degrees
• Slice the acorn squash in half, clean out the seeds, place two garlic cloves in each half of the squash and place on a baking sheet
• Bake the squash for 50 to 60 minutes, the squash should be soft
• Allow the squash to cool, add the cooked garlic to the blender
• In a large cooking pot heat the olive oil and sauté the onion for 5 to 6 minutes until they begin to soften,
• Scoop the squash into a blender or food processor and dispose of the skins
• Add the sautéed onions, garlic, curry powder, broth, milk, salt and pepper
• Blend until smooth
– You might have to puree in several batches
• Pour into soup pot
• Cook over medium heat for 8 to 10 minutes, until warm and serve!
Serve with crunchy bread, a salad, fish or chicken.
This is really rich, filling and delicious!

Makes 4 servings

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