Acorn Squash Soup With Cumin and Curry Leaf

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READY IN: 25mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Remove the pulp from the acorn squash and cut into large chunks.
  • Slice the onion. Cut the anaheim peppers in half and remove the seeds. Make a slit on the hot green chili, from top to bottom. (This will release the flavor of the green chili, without making the soup too hot.).
  • Boil about 3 cups of water in a pot and cook the squash pieces until tender. Keep the cooking liquid.
  • While the squash pieces are cooking, melt the butter in another pot. Fry the onions until soft.
  • Add curry leaves, cumin and hot green chili and fry until flagrant, on medium-low heat.
  • Add the peppers and cook until tender, stirring occasionally to prevent the onions from burning.
  • When the squash pieces are cooked through, discard the skin and transfer the "meat" to the other pot.
  • Add a ladleful of the cooking liquid to the pot, and process everything into a smooth mixture, using a blender. Adjust the texture by adding more of the cooking liquid, if necessary.
  • Season generously with salt and pepper.
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