Curried Acorn Squash Soup

Curried Acorn Squash Soup

Curried Acorn Squash Soup

45 minutes

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Details
  • Serving Size:   30
  • Gluten-Free:   True
  • Vegetarian:   True
Cuisine
  • soup
  • antipasti
  • starter
  • snack
  • appetizer
  • antipasto
  • hor d'oeuvre
Comments
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

Pre-heat oven to 350 degrees.

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.

Place on a baking sheet with cut sides facing up. Cook for 1 hour. Can do ahead.Over medium heat, place a large soup pot or dutch oven.

Add a tablespoon or so of olive oil.

Add the diced onions and the remaining 2 garlic cloves.After 5 minutes, or after the onions are translucent, add a pinch of salt and pepper.Immediately following the salt/pepper addition, add the ginger, garam masala and cumin. Cook for 1-2 minutes on medium heat.Scoop out the cooked acorn squash and add to the soup pot.

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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