Curry Roasted Acorn Squash Soup
 
Ingredients
  • 3 acorn squashes
  • 2 yellow onions, diced
  • ½ cup of white wine
  • 2 teaspoons of yellow curry powder
  • ½ teaspoon of ground ginger
  • 2 cans of coconut milk
  • 7 cups of chicken stock
  • olive oil
  • cilantro for garnish
  • plain yogurt or sour cream for garnish (optional)
Instructions
  1. Cut the acorn squashes in half and roast in the oven for 20-30 minutes at 375 on convection heat (or until fork tender)
  2. Scoop squash meat out and set in bowl until ready to add
  3. Meanwhile, sweat onions on medium low heat for 15-20 minutes.
  4. Add seasonings and cook until fragrant
  5. Add squash and chicken stock. Cook for 10 minutes on low boil, puree till smooth
  6. Add coconut milk and reduce until desired thickness.
  7. This is best prepared a day in advance, or at least a number of hours ahead of time. Garnish with plain yogurt or sour cream and cilantro.
Recipe by Talia Bunting at https://www.taliabunting.com/curry-roasted-acorn-squash-soup/