Curried Acorn Squash Soup
Total TimePrep: 50 min. Cook: 20 min.
Really simple to make and turned out perfectly delicious! Only mod I did was to add a teaspoon of minced ginger. Adds a nice little kick to it.
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I made this to start our Thanksgiving dinner and it was phenomenal! Everyone said it was restaurant quality. We'll be making this again for sure.
Hubby loved this. I halved the curry powder because I was afraid but will add a little more next time. The nutmeg seemed to soothe the curry. I had to sub sour cream for the 1/2 and 1/2 I didn’t have. Very easy to make. Added cool peeled squash directly to saucepan with onion and curry. Used immersion blender to purée , and then added broth in batches before heating on low for 15-20 minutes. Blended nutmeg with sour cream and added, careful to not boil. Wonderful with a crisp salad.
This is a lovely soup..... and I don't even like curry! lol It's soooooo simple to make and what a flavorful combination of flavors. I used margarine instead and a combination of half and half and almond milk just to cut back on the saturated fats and cholesterol. Thanks for sharing. This is a keeper!
This soup is amazing! I love curry and this had just the right amount - not overpowering at all. I’m making it again tomorrow...
LOVED this soup. I had never made squash soup, also a big hit with my husband.
What an outstanding recipe! I didn't have any half-and-half on hand, so I substituted coconut/almond milk. I also reduced the amount of curry to suit our tastes. I'll definitely be making this recipe again!
Christmas dinner starter - was a hit
This was really good, however I did reduce the curry powder in half and that was plenty of flavor for us