Curried Acorn Squash Soup
By: Zomppa
Published: Wednesday, December 1, 2010 - 6:44pm

Ingredients




1 acorn squash
4 cloves of garlic, peeled and smashed
1 teaspoon dried thyme
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


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