Acorn Squash Soup
This smoothly thick Acorn Squash Soup has a mildly sweet buttery flavor with a spicy rustic finish. Small hints of curry, paprika, and chili powder swirl this fall soup.
Servings: 6 Servings
- 3 Acorn Squash halved and seeded
- 2 tablespoons Olive Oil + more for brushing the squash
- 1 medium Yellow Onion diced
- 3 Garlic Cloves minced
- 1 tablespoons Curry Powder
- 1/2 teaspoon Chili Powder
- 2 teaspoons Garlic Salt
- 2½ cups Broth
- 1 cup Heavy Cream
Preheat the oven to 400℉. Slice the acorn squash in half and remove and discard the seeds using a spoon. Place the squash on a large rimmed baking sheet and brush the insides with olive oil. Season with salt and bake for 40 minutes, or until the inside becomes slightly soft. Let cool.
In a large pot heat the olive oil over medium heat and saute the diced onions until translucent, about 3 to 5 minutes. Add the minced garlic and cook for an additional 1 minute. Place the curry powder, chili powder, and garlic salt into the pot and toss with the garlic and onions.
Pour the broth and heavy cream into the pot and reduce heat to low.
Using a spoon scrape out the inside of the acorn squash and add to the soup mixture. Let the soup continue to simmer on low for 10 minutes. Working in batches, ladle the soup into a blender and blend until smooth or use a handheld blender to blend the soup mixture together.
Serve with a dollop of sour cream.
Serving: 1cup | Calories: 282kcal | Carbohydrates: 28g | Protein: 3g | Fat: 20g | Saturated Fat: 10g | Cholesterol: 54mg | Sodium: 1193mg | Potassium: 826mg | Fiber: 4g | Sugar: 2g | Vitamin A: 1642IU | Vitamin C: 26mg | Calcium: 109mg | Iron: 2mg