Award-Winning Curried Acorn Squash Soup

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

Ingredients
(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.

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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:

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This recipe was inspired by a one on Domestic Divas Blog.

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