Curried Acorn Squash Soup
If you want to add more gluten free, lacto ovo vegetarian, and primal recipes to your recipe box, Curried Acorn Squash Soup might be a recipe you should try. For 18 cents per serving, this recipe covers 1% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 1g of protein, 1g of fat, and a total of 26 calories.
Cook time
45 min
Servings
30
Ingredients
11
Nutrition
per serving26 kcal
Calories
1 g
Protein
1 g
Fat
3 g
Carbs
Instructions
- 1
Pre-heat oven to 350 degrees.
- 2
Cut the squash in half and remove the seeds.
- 3
Sprinkle the cut sides with some salt, pepper, olive oil and thyme.
- 4
Add 1 peeled and smashed garlic clove in each half.
- 5
Place on a baking sheet with cut sides facing up. Cook for 1 hour. Can do ahead.Over medium heat, place a large soup pot or dutch oven.
- 6
Add a tablespoon or so of olive oil.
- 7
Add the diced onions and the remaining 2 garlic cloves.After 5 minutes, or after the onions are translucent, add a pinch of salt and pepper.Immediately following the salt/pepper addition, add the ginger, garam masala and cumin. Cook for 1-2 minutes on medium heat.Scoop out the cooked acorn squash and add to the soup pot.
- 8
Add the chicken stock and bring to a boil.Using an immersion blender, puree the soup.Turn off heat.
- 9
Add more salt/pepper to taste and the heavy cream (if using).Enjoy as is or with some croutons!
