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 Method: 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 th
Stories from the battle to cure Hermansky-Pudlak Syndrome, and other observations about every day life