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curried acorn squash and tomato soup

By incrediblecrunchyflavor • October 12, 2009 • 1 Comments

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Author Notes: i designed this recipe myself when i got an acorn squash in my weekly green grocer delivery box and didn't know what to do with it! when i asked friends for suggestions, everyone had the same one: split it - butter, brown sugar, cinnamon - roast it. ick. i wanted something savory! not a dessert-slash-side dish. so this is what i came up with! —incrediblecrunchyflavor

Serves 2

3 cups peeled, seeded, small-cubed acorn squash (about one squash)
2 cloves garlic
1 med. tomato, seeded
3 tablespoons olive oil
1 teaspoon curry powder
salt and pepper to taste
8.5 ounces chicken broth
few shakes worchestershire sauce
1/2 teaspoon red wine or cidar vinegar
red pepper flakes (optional)
cubed avocado (optional - for garnish)

toss squash, garlic and cubed tomato in olive oil, curry powder, salt and pepper
pile on a baking sheet and bake in a 375-degree oven for about 30 minutes, or until the squash is nice and soft. (it will depend on the size of your cubes, of course.)
when squash is tender, dump squash, garlic and tomato into a blender, food processor, mini-chopper or in a pan if you use an immersion blender. blend until very smooth. (if you need liquid to help the blending, use some of the chicken broth.)
pour your mash into a soup pot over low-medium heat with the rest of the chicken broth. stir to combine. this actually takes a couple minutes – be gentle! while stirring, add a few shakes of worchestershire and vinegar and adjust your salt and pepper to taste. (now would be the time to add red pepper flakes, too.)
heat and serve with cubed avocado.