Acorn Squash soup with curry cream


User Avatar
Member since 2006
No Video

Serves | Prep Time | Cook Time

Why I Love This Recipe


Ingredients You'll Need

6 lbs of acorn squash, seeded
1/2 cup diced pancetta
2 medium onions, chopped
1 red apple, peeled, cored, and chopped
1 tsp ground allspice
1/2 tsp ground cloves
9 cups chicken broth
salt and pepper
2 tbsp curry powder
1 container sour cream


Directions

Heat oven to 400. Line baking sheet with foil, then spray with nonstick cooking spray.


Place squash cut side down; bake until tender, about 45 minutes. Cool, then scoop flesh from skin.


Cook pancetta over medium heat until slightly crisp. Stir in onion, apple, allspice and cloves; cook until onion is tender, about 6 minutes.


Stiff in squash and 5 cups of broth. Simmer over medium heat for 20 minutes.


Working in batches, puree soup in food processor until smooth. Return to saucepan.


Over medium heat, whisk in remaining broth and simmer until well heated. Season with salt and pepper.


Toast curry in a skillet over medium heat until fragrant, about 1-2 minutes. Stir in sour cream.


To serve, top soup with cream.


Questions, Comments & Reviews



More Great Recipes: Bisque/Cream | Misc. Soup/Stew | Soup | Soup
The Official "Burnt" Movie Cookbook
By Burnt Movie Cookbook

7 Recipes

51083 Downloads
FREE
Disney's Tinker Bell Secret of the Wings Cookbook
By BakeSpace Fairies

6 Recipes

453 Downloads
FREE
'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

11305 Downloads
FREE
Slutty Brownies
Slutty Brownies
Mixed Berry Tart
Mixed Berry Tart
Torta Cubana
Torta Cubana