Cream of Acorn Squash Soup

READY IN: 55mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Melt butter in heavy large saucepan over medium heat.
  • Add onions and cook, stirring occasionally, about 5 minutes- do not brown.
  • Add squash, chicken stock and apple cider and simmer until squash is tender, about 20 minutes.
  • Puree mixture in processor or blender; strain into another saucepan and place over medium heat.
  • Stir in cream and heat through;do not boil.
  • Add curry powder and season to taste with salt and pepper.
  • Ladle soup into bowls, garnish with minced parsley and serve.
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