Curried Squash Soup
If you have roughly 45 minutes to spend in the kitchen, Curried Squash Soup might be a great gluten
Curried Acorn Squash Soup
Details
- Serving Size: 30
- Gluten-Free: True
- Vegetarian: True
Cuisine
- antipasti
- soup
- starter
- snack
- appetizer
- antipasto
- hor d'oeuvre
Ingredients
- 1 acorn squash
- 4 cups of chicken stock
- 1/2 teaspoon cumin
- 1 teaspoon dried thyme
- 1/2 teaspoon garam masala
- 4 cloves of garlic, peeled and smashed
- 1 tablespoon of heavy cream (optional)
- 1 tablespoon Couple of Olive Oil
- 1 medium onion, diced
- 1/2 teaspoon powdered ginger
- Salt/Pepper
Instructions
Cut the squash in half and remove the seeds.
Sprinkle the cut sides with some salt, pepper, olive oil and thyme.
Add 1 peeled and smashed garlic clove in each half.
Add a tablespoon or so of olive oil.
Add the chicken stock and bring to a boil.Using an immersion blender, puree the soup.Turn off heat.
Add more salt/pepper to taste and the heavy cream (if using).Enjoy as is or with some croutons!
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