Curry Roasted Acorn Squash Soup
- 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)
- Cut the acorn squashes in half and roast in the oven for 20-30 minutes at 375 on convection heat (or until fork tender)
- Scoop squash meat out and set in bowl until ready to add
- Meanwhile, sweat onions on medium low heat for 15-20 minutes.
- Add seasonings and cook until fragrant
- Add squash and chicken stock. Cook for 10 minutes on low boil, puree till smooth
- Add coconut milk and reduce until desired thickness.
- 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/
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