Curried Acorn Squash Soup
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Total Steps
13
Ingredients
11
Tools Needed
9
Ingredients
- 1 <a href="/ZPLNSLJ4">acorn squash</a>
- 4 clove of <a href="/FQRPFPP6">garlic,</a> peeled and smashed
- 1 teaspoon dried <a href="/ZLS6DSP3">thyme</a>
- 1 tablespoon Couple of Olive Oil
- 0 Salt/Pepper
- 1 medium onion, diced
- 0.5 teaspoon powdered ginger
- 1 teaspoon garam masala
- 0.5 teaspoon cumin
- 4 cup of chicken stock
- 1 tablespoon of heavy cream (optional)
Instructions
Step 1
Pre-heat oven to 350 degrees.
Step 2
Cut the squash in half and remove the seeds.
Step 3
Sprinkle the cut sides with some salt, pepper, olive oil and thyme.
Step 4
Add 1 peeled and smashed garlic clove in each half.
Step 5
Place on a baking sheet with cut sides facing up. Cook for 1 hour. Can do ahead.
Step 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.
Step 7
After 5 minutes, or after the onions are translucent, add a pinch of salt and pepper.
Step 8
Immediately following the salt/pepper addition, add the ginger, garam masala and cumin. Cook for 1-2 minutes on medium heat.
Step 9
Scoop out the cooked acorn squash and add to the soup pot.
Step 10
Add the chicken stock and bring to a boil.
Step 11
Using an immersion blender, puree the soup.
Step 12
Turn off heat. Add more salt/pepper to taste and the heavy cream (if using).
Step 13
Enjoy as is or with some croutons!