- 3 medium acorn squash, halved and seeded
- 1/2 cup chopped onion
- three or four teaspoons curry powder
- two tablespoons butter
- 3 cups chicken broth
- 1 cup half-and-half cream
- 1/2 teaspoon ground nutmeg
- Pepper and salt to taste
- Crumbled cooked bacon, optional
- Place squash, cut side lower, inside a greased shallow baking pan. Bake at 350° for 35-40 minutes or before the squash is nearly tender.
- Inside a large saucepan, saute onion and curry powder in butter until onion is tender. Remove in the heat put aside. Carefully scoop out squash add pulp to saucepan. Progressively add broth. Prepare over medium heat for 15-twenty minutes or until squash is extremely tender. Awesome slightly.
- Inside a mixer, process the squash mixture until smooth go back to saucepan. Stir within the cream, nutmeg, pepper and salt. Prepare over low heat until heated through (don’t boil). Garnish with bacon if preferred.
I chose to make this to begin our Thanksgiving dinner also it was phenomenal! Everybody stated it had been restaurant quality. I will be causeing this to be again without a doubt.
Hubby loved this. I halved the curry powder since i was afraid and can add a bit more the next time. The nutmeg appeared to assuage the curry. I needed to sub sour cream for that 1/2 and 1/2 I didn’t have. Super easy to create. Added awesome peeled squash straight to saucepan with onion and curry. Used immersion blender to pure , after which added broth in batches before heating on low for 15-twenty minutes. Blended nutmeg with sour cream and added, careful not to boil. Wonderful having a crisp salad.
This can be a lovely soup. and that i don’t even like curry! lol It’s soooooo easy to make and just what a flavorful mixture of flavors. I made use of margarine rather and a mix of half and half and almond milk just to scale back around the fatty foods and cholesterol. Thank you for discussing. This can be a keeper!
This soup is amazing! I really like curry which had the perfect amount – not overpowering whatsoever. I’m which makes it again tomorrow.
LOVED this soup. I’d never made squash soup, additionally a success with my hubby.
How much of an outstanding recipe! I did not have half-and-half on hands, and so i substituted coconut/almond milk. I additionally reduced the quantity of curry to match our tastes. I’ll certainly make this recipe again!
Christmas dinner starter – would be a hit
It was great, however did lessen the curry powder in two which was lots of flavor for all of us
It was great! My gluten-free husband also loved it. I, however, could eat it with a few nice crusty bread! Lucky me! This really is certainly a keeper recipe for all of us.
Great thick, wealthy and creamy. We added a sizable pinch of crushed red chilli and Pancetta plus they labored well.