Curried Acorn Squash Soup Recipe

Curried Acorn Squash Soup Recipe photo by Taste of Home

Read reviews (2)

Rate recipe

This is an easy soup to make and it keeps well. I came up with this recipe as a change of pace from baked squash. The curry powder gives it a unique taste.

[X]

Rate Curried Acorn Squash Soup Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Curried Acorn Squash Soup Recipe

Prep: 50 min. Cook: 20 min.

Yield: 4-6 Servings

50 20 70

Ingredients

3 medium acorn squash, halved and seeded
1/2 cup chopped onion
3 to 4 teaspoons curry powder
2 tablespoons butter
3 cups chicken broth
1 cup half-and-half cream
1/2 teaspoon ground nutmeg
Salt and pepper to taste
Crumbled cooked bacon, optional

Directions

Place squash, cut side down, in a greased shallow baking pan. Bake at 350° for 35-40 minutes or until the squash is almost tender.
In a large saucepan, saute onion and curry powder in butter until onion is tender. Remove from the heat; set aside. Carefully scoop out squash; add pulp to saucepan. Gradually add broth. Cook over medium heat for 15-20 minutes or until squash is very tender. Cool slightly.
In a food processor, process the squash mixture until smooth; return to saucepan. Stir in the cream, nutmeg, salt and pepper. Cook over low heat until heated through (do not boil). Garnish with bacon if desired. Yield: 4-6 servings.

Nutritional Facts 1 serving (1 cup) equals 196 calories, 8 g fat (5 g saturated fat), 30 mg cholesterol, 531 mg sodium, 28 g carbohydrate, 4 g fiber, 5 g protein.

Originally published as Curried Acorn Squash Soup in Country Extra November 1998, p49