Silky acorn squash soup
This smooth soup will make you feel nice and toasty in no time. Grab a spoon and slurp it up!
Warm up your Valentine's Day dinner with this sultry, silky winter squash soup. The heat of curry delectably complements the naturally sweet flavor of the acorn squash. We love sipping this soup out of a mug by the fireplace.
Silky acorn squash soup recipe
- 1 acorn squash, halved, seeds scooped and discarded
- 2 tablespoons olive oil
- 1 cup chopped onion
- 2 garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- 2 teaspoons curry powder
- 1 to 2 cups vegetable broth
- Salt and freshly ground black pepper
- Toasted sliced almonds
- Fresh parsley, finely chopped
- Preheat the oven to 350 degrees F.
- Place the squash in a baking dish, fill the dish with 2 cups water, and bake until the squash is tender, about 45 minutes.
- Set the dish on the counter and place the squash cut-side up on the counter until cool enough to handle. Do not discard the water.
- In a medium pot over medium heat, preheat the oil. Add onion and cook, stirring often, until softened.
- Stir in garlic, curry and ginger, and cook for 30 seconds or until fragrant.
- Scrape the squash out of its skin into the pot, using a wooden spoon or potato masher to gently mash.
- Add water from the baking dish and stir to combine. Stir in 1 cup of broth. Simmer for 5 to 6 minutes, stirring occasionally.
- Working in batches if necessary, use a food processor or blender to puree the soup. Pour back into the pot and adjust the seasoning with salt and pepper. Add more broth to achieve the desired consistency if necessary.
- Serve the soup hot, garnished with almonds and parsley.