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Curried Acorn Squash Soup

A fall-tastic soup featuring acorn squash, apple, ginger, and curry.

Ingreadients :

  • 1 acorn squash
  • 1 tablespoon extra-virgin olive oil
  • 1 small white onion, chopped
  • ½ tablespoon freshly minced garlic
  • ½ tablespoon freshly minced ginger
  • 1 large Golden Delicious apple - peeled, cored, and chopped
  • 1 (14.5 ounce) can fat-free chicken broth, divided
  • ½ tablespoon curry powder
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground cardamom
  • 1 pinch cayenne pepper
  • 1 pinch salt and ground black pepper to taste

Step by Step :

  1. Preheat the oven to 400 degrees F (200 degrees C).
  2. Cut acorn squash in half and remove seeds and pulp. Place cut-side down in a baking dish; add about 1 inch of water.
  3. Roast in the preheated oven until a knife can be easily inserted, 20 to 30 minutes.
  4. While squash roasts, heat oil in a medium saucepan over medium-high heat. Saute onion until almost translucent, about 5 minutes. Mix in garlic and ginger. Add apple and cook, stirring regularly to keep from sticking, until it starts to get mushy, 7 to 10 minutes. Pour in 1/4 of the chicken broth. Add curry powder, cinnamon, cardamom, cayenne, salt, and pepper.
  5. Remove squash from the oven and let cool enough to handle, about 5 minutes. Remove skin carefully, chop flesh roughly with a knife, and mash some of the flesh.
  6. Add squash to the pot with remaining chicken broth. Simmer soup over medium-low heat, stirring occasionally, for 5 to 10 minutes. Taste and adjust seasoning as needed. Pour into large bowls and serve.