If you don’t already know I love fall. If all of my fall favorite tastes could come together on lickable wallpaper, I would be a happy girl. Recently, I have been dying to do a soup with a different kind of squash. I actually found this recipe on one of my favorite blog reads, EatLiveRun.
The recipe calls for acorn squash which is a squash I have never tried before. Me and butternut are best friends but I like to expand my circle as well as my palate.
So, here is goes!
Preheat your oven to 400. Start by prepping your acorn squash. Cut the squash down the middle, scoop out all the seeds, slice the squash into 1/2 inch pieces and place on a baking sheet. Roast squash until tender, probably about 30 minutes.
After you have roasted the squash, you have the option of cutting off the skin or not. My preference…cut the skin off:)
Next, gather the rest of your delicious ingredients. Fill a large pot with chicken stock and bring to a slight simmer. Add your squash and puree until smooth.
After you have pureed your soup, add the cream, salt and curry to the pot. Stir until combined. Plate and enjoy!
Acorn Squash Soup
(recipe from Eat Live Run)
Prep Time: 20 minutes
Cook Time: 30 minutes
2 large acorn squash
4 cups of chicken stock
1.5 cups of cream
1.5 teaspoon of curry, can be any kind
1/4 teaspoon of kosher salt
Pre-heat oven to 400. Cut squash in half, scoop out the seeds and slice into 1/2 inch pieces. Place squash on a baking sheet and roast for 30 minutes, or until tender.
After the squash has cooled slightly, cut off the skins. Then fill a pot with chicken stock and bring to a slight simmer. Add your squash and puree until desired consistency. Add cream, curry and salt. Stir until combined.
Ladle soup into a bowl and top with sour cream, Greek yogurt or creme fraiche if you want:)