Curried Acorn Squash Soup recipe

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Ingredients

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
salt and ground black pepper to taste

Nutrition Info

130.8 calories
carbohydrate: 23.1 g
cholesterol: : -
fat: 3.8 g
fiber: 4 g
protein: 4 g
saturatedFat: 0.5 g
servingSize: -
sodium: 209.3 mg
sugar: 9 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

4 servings

Recipe Note

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

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