Creamy Curry Acorn Squash Soup
Like many of the go2kitchens recipes the focus of this recipe is on easy real foods. It is not about fancy pants ingredients and loads of time in the kitchen. It’s about getting the most flavors and nutrition out of a few ingredients. This creamy Curry Acorn Squash Soup is all of the above. Nutritious, delicious, simple ingredients and easy peasy.
I like to have it at my desk for lunch. I put it in a huge mug and sip on it. I start with it hot and as it cools I begin to enjoy the flavors even more. This is not a soup that needs to be serves “blow on the spoon” hot. It is good even when it has gone cold. It has a rich flavor profile and creamy texture that might make you feel like you should being saying no to a bowl full. Saying yes has never been so tasty and nutritious. I love the slightly sweet flavors of acorn squash blended with the spicy curry. Warms me and my tastebuds!
Winter Squash is #anticancer
When I talk about living an #anticancer #lifestyle you can’t ignore the yellow and orange squashes. The acorn squash can be intimidating. It looks like fall decoration instead of something to eat. In fact the flesh is full of beta-carotene which is a potent antioxidant in the human body. Along with many other vitamins and nutrients it is a well rounded food and when mixed with the curry spices becomes an inflammation busting powerhouse! Check out what The Worlds Healthiest Food’s has to say about winter squashes like the acorn squash! You will be amazed at all the healthy benefits!
Curry Acorn Squash Soup Recipe
1 medium acorn squash, halved and seeded
2 garlic cloves, minced
1 tsp curry homemade curry spice powder (recipe here)
2 TBS of grass fed butter
1 cup of stock, vegetable or chicken
1/2 cup full fat coconut cream or coconut milk
1/2 tsp ground nutmeg
1/2 tsp ground cinnamon
sea salt and pepper to taste
Preheat oven to 350 degrees. Grease backing sheet with coconut oil. Place squash face down on pan and bake for 35 – 40 minutes. Squash should be mostly tender. Allow to cool so that you can handle it.
In a large sauce pan, sauté garlic and curry powder in the butter for 2 minutes. Remove from heat and set aside. Carefully with a spoon scoop out inside of squash and add to saucepan. Place back on medium/low heat and slowly add the stock while stirring. Cook over medium/low heat for 15-20 minutes until squash is very tender. Remove from heat and let cool slightly. With a food processor, immersion blender or blender process the squash mixture until smooth. Return to sauce pan. Stir in coconut cream, nutmeg and salt and pepper. Cook over low heat until warm. Do not over heat or boil. Garnish with cinnamon. Serves 4 – 4ounce servings depending on the size of the squash.