Curried Acorn Squash Soup
Description
Get ready for fall with a bowl of this curried acorn squash soup, made with apple and ginger for layers of comforting flavor.
Ingredients
•
1 acorn squash
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1 tablespoon extra-virgin olive oil
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1 small white onion, chopped
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1/2 tablespoon freshly minced garlic
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1/2 tablespoon freshly minced ginger
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1 large Golden Delicious apple - peeled, cored, and chopped
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1 (14 1/2 ounce) can fat-free chicken broth, divided
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1/2 tablespoon curry powder
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1/2 teaspoon ground cinnamon
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1/2 teaspoon ground cardamom
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1 pinch cayenne pepper
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1 pinch salt and ground black pepper to taste
Directions
1
Preheat the oven to 400 degrees F (200 degrees C).
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.
3
Roast in the preheated oven until a knife can be easily inserted, 20 to 30 minutes.
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.
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.
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.