curried acorn squash and tomato soup
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.
- This recipe was entered in the contest for Your Best Autumn Vegetable Puree
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about 6 years ago pauljoseph
sounds great.