Tuesday, September 28, 2010

Curried Acorn Squash Soup

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.

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