Curried Acorn Squash Soup Recipe
A savory, gently spiced soup that pairs sweet acorn squash with Indian seasonings.
Servings 4 people
Calories 325kcal
Cost 10
Ingredients
- 3 medium-sized acorn squash halved and seeded
- ½ cup chopped onion
- 1 tbsp. curry powder
- 3 to 4 cups chicken stock
- 1 cup coconut milk
- ½ teaspoon ground nutmeg
- Cooking fat
- Sea Salt and freshly ground black pepper
Instructions
- Preheat your oven to 350 F.
- Place the halved squash on a baking sheet and bake in the preheated oven for 35 to 40 minutes.
- Melt some cooking fat in a saucepan placed over medium-high heat.Cooking fat
- Sauté the onions and curry powder in the melted cooking fat until the onions are tender.½ cup chopped onion, 1 tbsp. curry powder
- Scoop out the flesh of the squash and add to the saucepan.3 medium-sized acorn squash
- Add the stock and nutmeg. Reduce to a simmer and cook for another 20 minutes.3 to 4 cups chicken stock, ½ teaspoon ground nutmeg
- Using an immersion blender or food processor, blend the mixture until you get a smooth texture. Return to the pot.
- Stir in the coconut milk, season to taste, cook on low until heated through, and serve.1 cup coconut milk, Sea Salt and freshly ground black pepper
Nutrition
Calories: 325kcal | Carbohydrates: 46g | Protein: 9g | Fat: 15g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 5mg | Sodium: 277mg | Potassium: 1521mg | Fiber: 6g | Sugar: 4g | Vitamin A: 1229IU | Vitamin C: 38mg | Calcium: 145mg | Iron: 6mg