Curried Acorn Squash Soup

Name: Curried Acorn Squash Soup
Prep time: 50 min
Cook time: 20 min
Total time: 1 h 10 min
Yield: 6 servings.
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

TOTAL TIME: Prep: 50 min. Cook: 20 min. YIELD: 6 servings.

Here is an easy acorn squash soup that highlights the sweet flavor of the squash. The curry powder gives it a unique taste. —Marilou Robinson, Portland, Oregon

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

1. 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.
2. 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.
3. 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.

Nutrition Facts

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