Curried Acorn Squash Soup
A fall-tastic soup featuring acorn squash, apple, ginger, and curry.
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 1acorn squash
- 1tablespoon extra-virgin olive oil
- 1small white onion, chopped
- ½tablespoon freshly minced garlic
- ½tablespoon freshly minced ginger
- 1large Golden Delicious apple - peeled, cored, and chopped
- 1(14.5 ounce) can fat-free chicken broth, divided
- ½tablespoon curry powder
- ½teaspoon ground cinnamon
- ½teaspoon ground cardamom
- 1pinch cayenne pepper
- 1pinch salt and ground black pepper to taste
Instructions
Step 1
Preheat the oven to 400 degrees F (200 degrees C).Step 2
Cut acorn squash in half and remove seeds and pulp. Place cut-side down in a baking dish; add about 1 inch of water.Step 3
Roast in the preheated oven until a knife can be easily inserted, 20 to 30 minutes.Step 4
While squash roasts, heat oil in a medium saucepan over medium-high heat. Saute onion until almost translucent, about 5 minutes. Mix in garlic and ginger. Add apple and cook, stirring regularly to keep from sticking, until it starts to get mushy, 7 to 10 minutes. Pour in 1/4 of the chicken broth. Add curry powder, cinnamon, cardamom, cayenne, salt, and pepper.Step 5
Remove squash from the oven and let cool enough to handle, about 5 minutes. Remove skin carefully, chop flesh roughly with a knife, and mash some of the flesh.Step 6
Add squash to the pot with remaining chicken broth. Simmer soup over medium-low heat, stirring occasionally, for 5 to 10 minutes. Taste and adjust seasoning as needed. Pour into large bowls and serve.