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Curried Acorn Squash Soup with Ginger and Cumin

1 large or 2 medium acorn squash (about 3 lbs)
a few carrots (optional)
1 potato, peeled and chopped
1 large yellow onion
1 Tbsp olive oil
3 cups chicken broth
1 tsp cumin powder
1/2 - 1 tsp curry powder
1 tsp garlic
2 tsp fresh grated ginger
1/2 cup cooked rice or quinoa (optional but adds a really nice texture to smooth squash soup)
salt & pepper to taste
1 cup heavy cream

[To cook quinoa in rice cooker, first soak the quinoa for 15 minutes, then rinse thoroughly in a strainer for 2 minutes. Use a 1:2 quinoa:water ratio, stirring occasionally, and watching carefully so it doesn't burn on bottom.]

To roast acorn squash (and optional carrots), preheat oven to 425 degrees. Halve squash lengthwise; scoop out and discard seeds. Place squash, cut side down, on a baking sheet lined with parchment paper. Add carrots and drizzle with olive oil. Roast until tender when pierced with a knife, about 30 minutes. When cool enough to handle, scrape out flesh and discard skin.

Coat the pot with oil and heat just until it shimmers. Add onion, garlic, ginger, cumin and curry. Cook until soft and a little translucent, then add 3 cups of chicken broth. Add the flesh of the squash and dice the carrots before dropping them into the broth. Add potato, salt and black pepper. Simmer for about 40 minutes or cook in slow cooker a few hours.

Puree and add heavy cream.

http://www.thesweetbeet.com/squash-soup-with-ginger-cumin/ and http://foiegirl.com/2013/01/09/roasted-acorn-squash-carrot-ginger-soup/
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Gillian Gunson