Along with a friend, I made this soup recently for a local fundraiser. It was a hit and we were asked to share the recipe, so here it is! Our soup won the “Most Creative” award.
Curried Acorn Squash Soup
(Makes approximately 8 1-cup servings)
2 medium acorn squash, stem removed, halved and seeded
1 tbs extra virgin olive oil
2 tsp fresh rosemary, chopped
2 cup light coconut milk
2 tbsp curry powder, lightly toasted in a pan
2 garlic cloves, peeled
4 cups low sodium vegetable stock
1 tbsp pure maple syrup (optional)
a few crushed red pepper flakes (like, 5)
salt and pepper, to taste
Preheat oven to 350 °F .
Baste the inside of the squash with the olive oil, and sprinkle with the rosemary and chili flakes. Place the acorn squash face down and pierce the skin with a knife. Roast the squash in the oven for about 50 minutes or until tender.
Remove from the oven and allow to cool. Once cool enough to handle, scoop out the flesh from the skin and place it in a blender or food processor. Add the vegetable stock, toasted curry powder and garlic cloves, and and puree until smooth.
Transfer the soup to a pot on the stove. Add in the coconut milk, maple syrup and season well with salt and pepper. Bring up to a low simmer and cook for 10 minutes, stirring occasionally.
(By my calculation, a 1 cup serving is 3P+ for Weight Watchers followers.)
Here is the award that we won, which was made by local elementary school students:
This recipe was inspired by a one on Domestic Divas Blog.