Recipe Acorn Squash Soup Curry
Add onion and mushroom.
Recipe acorn squash soup curry. Add the acorn squash puree remaining diced squash pumpkin turmeric and water. In a large pot heat 4 tablespoons oil and fry garlic ginger cumin seeds and cinnamon stick until fragrant. Fry gently until cooked.
Remove squash from the oven and let cool enough to handle about 5 minutes. So here is my attempt at highlighting one of fall s delicious squashes a curry roasted acorn squash soup. Extra virgin olive oil or coconut oil see recipe note 1 1 large acorn squash 1 large shallot minced 4 baby carrots grated 1 inch cube ginger peeled and finely minced 1 clove of garlic finely minced tsp.
Add 1 tbsp curry powder and bring to a boil then reduce heat and allow to simmer covered for about 10 15 minutes. In a blender put half the diced acorn squash coconut milk tomatoes and cilantro and blend until smooth. The acorn squash isn t the most neglected of the squashes but it definitely isn t getting the attention it should.
Bake at 350 for 35 40 minutes or until the squash is almost tender. Transfer to a large pot. Remove from the heat.
Either use an immersion blender or normal mixer to liquefy the soup. Add apple and cook stirring regularly to keep from sticking until it starts to get mushy 7 to 10 minutes. Place squash cut side down in a greased shallow baking pan.
Prepared massaman curry paste see recipe note 2 or to taste. Salt or to taste 1 tbsp. Pour in 1 4 of the chicken broth.