Curried Acorn Squash Soup Recipes

CURRIED ACORN SQUASH SOUP

Steps:

• 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. , 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., 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.

CURRIED SQUASH SOUP

Steps:

• Cut squash in half lengthwise; discard seeds. Place squash cut side down in a greased or foil-lined baking pan. Bake, uncovered, at 400° for 40-50 minutes or until tender. When cool enough to handle, scoop out pulp; set aside., In a large saucepan, saute onion and garlic in oil until tender. Add the flour, salt, curry powder and cayenne until blended. Stir in broth. Add bay leaf. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; simmer, uncovered, for 20 minutes. Discard bay leaf. Cool to room temperature., In a blender, combine half of the broth mixture and squash; cover and process until smooth. Repeat with remaining broth mixture and squash. Return to the saucepan; heat through. Combine the topping ingredients; place a dollop on each serving.

CURRIED ACORN SQUASH SOUP

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Cut acorn squash in half and remove seeds and pulp. Place cut-side down in a baking dish; add about 1 inch of water.
• Roast in the preheated oven until a knife can be easily inserted, 20 to 30 minutes.
• While squash roasts, heat oil in a medium saucepan over medium-high heat. Saute onion until almost translucent, about 5 minutes. Mix in garlic and ginger. Add apple and cook, stirring regularly to keep from sticking, until it starts to get mushy, 7 to 10 minutes. Pour in 1/4 of the chicken broth. Add curry powder, cinnamon, cardamom, cayenne, salt, and pepper.
• Remove squash from the oven and let cool enough to handle, about 5 minutes. Remove skin carefully, chop flesh roughly with a knife, and mash some of the flesh.
• Add squash to the pot with remaining chicken broth. Simmer soup over medium-low heat, stirring occasionally, for 5 to 10 minutes. Taste and adjust seasoning as needed. Pour into large bowls and serve.

ACORN SQUASH SOUP WITH CUMIN AND CURRY LEAF

Steps:

• Remove the pulp from the acorn squash and cut into large chunks.
• Slice the onion. Cut the anaheim peppers in half and remove the seeds. Make a slit on the hot green chili, from top to bottom. (This will release the flavor of the green chili, without making the soup too hot.).
• Boil about 3 cups of water in a pot and cook the squash pieces until tender. Keep the cooking liquid.
• While the squash pieces are cooking, melt the butter in another pot. Fry the onions until soft.
• Add curry leaves, cumin and hot green chili and fry until flagrant, on medium-low heat.
• Add the peppers and cook until tender, stirring occasionally to prevent the onions from burning.
• When the squash pieces are cooked through, discard the skin and transfer the "meat" to the other pot.
• Add a ladleful of the cooking liquid to the pot, and process everything into a smooth mixture, using a blender. Adjust the texture by adding more of the cooking liquid, if necessary.
• Season generously with salt and pepper.

CURRIED DELICATA AND ACORN SQUASH SOUP

Steps:

• Split squash in half lengthwise, scrape and discard seeds and stringy membrane.
• Lightly oil baking sheet and place squash halves flesh side down, roast in 425 oven for 40- 50 minutes, depending on how much caramelization you prefer.
• Let cool, meanwhile.
• Melt butter and add olive oil in a medium sized dutch oven.
• Add onions, garlic and ginger and sautee over medium low heat for 30 minutes, or until light brown.
• Mix in flour and curry powder, continue stiring for 2 minutes.
• Add in the chicken stock, honey and nutmeg.
• Skin the cooled squash, chop and add to pot.
• Once the soup is mixed well, continue cooking over medium low heat for 35 - 45 minutes, you want the flavors to meld.
• Puree with emersion blender or food processor until smooth.
• Stir in 18%m.f. cream.
• Salt and cayenne pepper to taste.
• Combine creme fresh and cinnamon.
• To serve, top with a dolop of the cinnamon thick cream.

CURRIED STUFFED ACORN SQUASH

Steps:

• Wrap each squash half with plastic wrap.
• Place wrapped squash, cut side down, in microwave; cook on high until squash is tender, 12 to 15 minutes. Leave squash wrapped while preparing filling.
• Heat olive oil in a large skillet over medium heat; cook and stir red bell pepper, radish, leek, celery, jalapeno pepper, and garlic in the hot oil until softened, about 10 minutes. Add vegetable stock and rice; stir to combine. Cover and simmer until broth is absorbed and rice is tender, about 45 minutes.
• Sprinkle greens into rice mixture; cover and simmer until greens are wilted, about 5 minutes. Add curry powder, curry paste, and walnuts to rice mixture; stir to combine.
• Unwrap squash and set halves, cut sides up, into 4 soup bowls. Spoon about 2 tablespoons feta cheese into each squash half. Add a large scoop of rice mixture atop feta layer. Top rice mixture layer with any leftover feta.