But when I saw a recipe for Curried Acorn Squash Soup, I was intrigued. A new twist on the baked variety—seasoned with curry and nutmeg, then topped with bacon bits. Had to try, had to try.
The recipe book’s comment on this soup (source: Taste of Home Thanksgiving Recipe Cards again) mentioned that this dish was easy to make and that it kept well. All true. The smooth, unique combination of the squash and the spices was delightful. This would make a great first course for a sit-down Christmas dinner. For us it became a wonderfully warming treat on the night this week that the winter storm blew in and the frightful-sounding gales outside made indoors around our kitchen table a comforting place to be.
Thinking out of the box for you, acorn squash! You do yourself proud in this mellow, interesting soup.
Curried Acorn Squash Soup
3 medium acorn squash, halved and seeded
1/2 cup chopped onion
3 to 4 teaspoons curry powder
2 tablespoons butter
3 cups chicken brown (I used low-sodium variety)
1 cup half-and-half cream (can use whole milk, 2 percent, or skim)
1/2 teaspoon ground nutmeg
salt (or salt substitute) and pepper to taste
crumbled cooked bacon (I used turkey bacon bits)
Place squash, cut side down, in a greased, shallow baking pan. Bake at 350 degrees for 35-40 minutes or until the squash is almost tender. In a large saucepan sauté onion and curry powder in butter until onion is tender. Remove from the heat; set aside. Carefully scoop out squash; add pulp to saucepan. Gradually add the broth. Cook over medium heat for 15-20 minutes or until squash is very tender. Cool slightly. In a food processor or blender process the squash mixture until smooth; return to the saucepan. Stir in the cream, nutmeg, salt, and pepper. Cook over low heat until heated through (do not boil). Garnish with bacon if desired. Makes 4-6 servings.