Acorn Squash Soup
Maybe because of its sweet kick that is why the squash is classified as a fruit rather than a vegetable. Still, this good batch of soup has nutritional benefits; it is good for the heart and the eyes. Although this recipe calls for more than a blender, I promise you that the time and effort that you put in making this acorn squash soup, will truly be worth it. Prepare to delight your taste buds.
Ingredients
- 1 medium acorn squash
- 1 Tbsp butter
- 1/2 yellow onion
- 1 clove garlic
- 3-4 cups vegetable stock
- 1 tsp cumin
- 1 tsp salt
- 2 tsp curry powder
Directions
- Preheat oven to 350˚.
- Slice acorn squash in half and remove seeds.
- Lightly oil a pan and place squash halves cut side down.
- Roast in oven for 50-60 minutes, until they are fork tender.
- Mince the garlic cloves and dice the onion.
- In a large pot, melt the butter, then add garlic and onion. Cook for 5-6 minutes until onion becomes translucent.
- Add salt, cumin and curry powder and mix thoroughly.
- Remove squash from oven and allow to cool slightly. Scoop out squash flesh and add to pot.
- Add vegetable stock and mix thoroughly.
- Transfer to a blender, working in batches if necessary and blend on high for 2-3 minutes, until mixture is smooth and creamy.
- Return to pot to warm thoroughly, then serve immediately.
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