Curried Delicata and Acorn Squash Soup
Ready In: 1 hr 10 mins
Serves: 4-6
Yields: 7 cups
Ingredients
- 1 delicata squash
- 1 acorn squash
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 sweet onion, medium chopped
- 1 -2 garlic clove
- 3⁄4 teaspoon ginger puree
- 1 -2 teaspoon mild curry powder
- 2 tablespoons flour
- 36 ounces chicken stock
- 1 tablespoon honey
- 1⁄4 teaspoon fresh nutmeg
- 1⁄2 cup cream, 18% m.f
- salt (I use Bolivian rose)
- cayenne pepper
- 2 tablespoons heavy cream (like Devonshire or creme fresh)
- 1⁄2 teaspoon cinnamon
Directions
- Split squash in half lengthwise, scrape and discard seeds and stringy membrane.
- Lightly oil baking sheet and place squash halves flesh side down, roast in 425 oven for 40- 50 minutes, depending on how much caramelization you prefer.
- Let cool, meanwhile.
- Melt butter and add olive oil in a medium sized dutch oven.
- Add onions, garlic and ginger and sautee over medium low heat for 30 minutes, or until light brown.
- Mix in flour and curry powder, continue stiring for 2 minutes.
- Add in the chicken stock, honey and nutmeg.
- Skin the cooled squash, chop and add to pot.
- Once the soup is mixed well, continue cooking over medium low heat for 35 - 45 minutes, you want the flavors to meld.
- Puree with emersion blender or food processor until smooth.
- Stir in 18%m.f. cream.
- Salt and cayenne pepper to taste.
- Combine creme fresh and cinnamon.
- To serve, top with a dolop of the cinnamon thick cream.
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