Curried Acorn Squash Soup

Curried Acorn Squash Soup

  Ready in : 45 mins

If you want to add more gluten free, lacto ovo vegetarian, and primal recipes to your recipe box, Curried Acorn Squash Soup might be a recipe you should try. For 18 cents per serving, this recipe covers 1% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 1g of protein, 1g of fat, and a total of 26 calories. This recipe serves 30. Not a lot of people really liked this hor d'oeuvre. Autumn will be even more special with this recipe. This recipe from Foodista requires acorn squash, salt/pepper, cumin, and powdered ginger. 1 person has made this recipe and would make it again. From preparation to the plate, this recipe takes approximately 45 minutes. Overall, this recipe earns a not so tremendous spoonacular score of 18%. Similar recipes include Curried Acorn Squash Soup, Curried Acorn Squash Soup With Coconut Milk And Ginger-braised, and Acorn Squash Stuffed with Curried Meat.

Ingredients

acorn squash

acorn squash

1

chicken stock

chicken stock

4 cups

cumin

cumin

0.5 teaspoon

thyme

thyme

1 teaspoon

garam masala

garam masala

0.5 teaspoon

garlic

garlic

4 cloves

heavy cream

heavy cream

1 tablespoon

couple of olive oil

couple of olive oil

1 tablespoon

onion

onion

1 medium

powdered ginger

powdered ginger

0.5 teaspoon

salt/pepper

salt/pepper

30 servings

Cooking in Steps

  1. 1
    Pre-heat oven to 350 degrees.

    oven
    oven
  2. 2
    Cut the squash in half and remove the seeds.

    squash

    squash

    seeds

    seeds

  3. 3
    Sprinkle the cut sides with some salt, pepper, olive oil and thyme.

    olive oil

    olive oil

    pepper

    pepper

    thyme

    thyme

    salt

    salt

  4. 4
    Add 1 peeled and smashed garlic clove in each half.

    whole garlic cloves

    whole garlic cloves

  5. 5
    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.

    baking sheet
    baking sheet
    dutch oven
    dutch oven
  6. 6
    Add a tablespoon or so of olive oil.

    olive oil

    olive oil

  7. 7
    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.

    salt and pepper

    salt and pepper

    whole garlic cloves

    whole garlic cloves

    acorn squash

    acorn squash

    garam masala

    garam masala

    ginger

    ginger

    onion

    onion

    pepper

    pepper

    cumin

    cumin

    salt

    salt

    pot
    pot
  8. 8
    Add the chicken stock and bring to a boil.Using an immersion blender, puree the soup.Turn off heat.

    chicken stock

    chicken stock

    immersion blender
    immersion blender
  9. 9
    Add more salt/pepper to taste and the heavy cream (if using).Enjoy as is or with some croutons!

    heavy cream

    heavy cream

    croutons

    croutons

    pepper

    pepper

    salt

    salt