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Curried Acorn Squash Soup
Curried Acorn Squash Soup
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Cozy up with a comforting bowl of curried acorn squash soup featuring a delightful mix of apple and ginger flavors, perfect for the fall season.
Ingredients:
  • 1 acorn squash
  • 1 tablespoon extra-virgin olive oil
  • 1 small white onion, chopped
  • 0.5 tablespoon freshly minced garlic
  • 0.5 tablespoon freshly minced ginger
  • 1 large Golden Delicious apple - peeled, cored, and chopped
  • 1 (14.5 ounce) can fat-free chicken broth, divided
  • 0.5 tablespoon curry powder
  • 0.5 teaspoon ground cinnamon
  • 0.5 teaspoon ground cardamom
  • 1 pinch cayenne pepper
  • 1 pinch salt and ground black pepper to taste
Instructions:
  • Preheat your oven to 400°F (200°C) to create the perfect cooking environment for your dish.
  • Halve the acorn squash and scoop out the seeds and pulp. Arrange the halves cut-side down in a baking dish and pour in about 1 inch of water.
  • Roast in the oven until a knife easily inserts, 20-30 minutes.
  • As the squash is roasting, in a medium saucepan over medium-high heat, warm oil. Sauté onion until nearly translucent, for about 5 minutes. Stir in garlic and ginger. Incorporate apple and cook until it starts to soften, approximately 7 to 10 minutes to prevent sticking. Pour in 1/4 of the chicken broth. Add curry powder, cinnamon, cardamom, cayenne, salt, and pepper.
  • Take the roasted squash out of the oven and allow it to cool for about 5 minutes until it's easy to handle. Gently peel off the skin, roughly chop the flesh with a knife, and mash some of it.
  • Combine the squash with the rest of the chicken broth in the pot. Let the soup simmer over medium-low heat, stirring occasionally, for 5 to 10 minutes. Taste and adjust seasonings as desired. Ladle into large bowls and enjoy.

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