Curried Acorn Squash Soup

Curried Acorn Squash Soup

(a healthy quick soup)


1 Acorn Squash
2 Tbl. butter or canola oil
1 c. yellow onion, chopped
2 tsp. curry powder
1c. apple cider
Salt and pepper to taste
Toasted pecans

Optional: 1 c. cooked brown rice and 1 c. cooked diced chicken
Slice acorn squash in half and place cut side down on oiled pan. Roast until forked tender about 30 minutes.
While squash is cooling, melt 2 tbl. of butter in soup pan and add onion. Cook on medium heat until onion is soft. Add curry powder and blend. Scoop out seeds of squash and discard. Add the squash and broth. Simmer 30 minutes. Puree. Add apple cider to desired consistency.
Top with toasted pecans or grated fresh nutmeg.

To make a meal, add the rice and chicken

Best to make a day before serving.

WFT Menber 21

Print Friendly

Comments are closed