Curried Acorn Squash Soup
Ingredients
4 cloves of garlic, peeled and smashed
1 tablespoon Couple of Olive Oil
Salt/Pepper
1 medium onion, diced
1/2 teaspoon powdered ginger
1 teaspoon garam masala
1/2 teaspoon cumin
4 cups of chicken stock
1 tablespoon of heavy cream (optional)
Preparation
1
Pre-heat oven to 350 degrees.
2
Cut the squash in half and remove the seeds.
3
Sprinkle the cut sides with some salt, pepper, olive oil and thyme.
4
Add 1 peeled and smashed garlic clove in each half.
5
Place on a baking sheet with cut sides facing up. Cook for 1 hour. Can do ahead.
6
Over medium heat, place a large soup pot or dutch oven. Add a tablespoon or so of olive oil. Add the diced onions and the remaining 2 garlic cloves.
7
After 5 minutes, or after the onions are translucent, add a pinch of salt and pepper.
8
Immediately following the salt/pepper addition, add the ginger, garam masala and cumin. Cook for 1-2 minutes on medium heat.
9
Scoop out the cooked acorn squash and add to the soup pot.
10
Add the chicken stock and bring to a boil.
11
Using an immersion blender, puree the soup.
12
Turn off heat. Add more salt/pepper to taste and the heavy cream (if using).
13
Enjoy as is or with some croutons!
.
About
Thoughts on hormones as birth control? While you're thinking, try this easy, hearty soup! http://tinyurl.com/39rq8es
Yield:
30.0 servings
Added:
Wednesday, December 1, 2010 - 6:44pm
