Curried Acorn Squash Soup
3 medium acorn squash, halved and seeded
½ cup chopped onion
3 to 4 teaspoons curry powder
2 tablespoons butter
3 cups chicken broth
1 cup half-in-half cream
½ teaspoon ground nutmeg
Place squash, cut side down, in a greased shallow baking pan. Bake at 350 degrees for 35-40 minutes or until the squash is almost tender.
In a large saucepan, sauté onion and curry powder in butter until onion is tender. Remove from the heat; set aside. Carefully scoop out squash; add to saucepan. Gradually add chicken broth. Cook squash mixture over medium heat for 15-20 minutes or until squash is very tender. Cool slightly.
In a food processor or blender, process the squash mixture until smooth; return to saucepan. Stir in the cream, nutmeg, salt and pepper. Cook over low heat until heated through (do not boil). Garnish soup with crumbled bacon if desired.
Note: If you like curry, you’ll love this soup. Don’t worry that it looks really disgusting in the beginning. It turns into a pretty and tasty yellow soup.