CURRIED ACORN SQUASH SOUP

Curried Acorn Squash Soup image

Provided by HUZZAH

Time 45m

Yield 4

Number Of Ingredients 12

1 acorn squash
1 tablespoon extra-virgin olive oil
1 small white onion, chopped
½ tablespoon freshly minced garlic
½ tablespoon freshly minced ginger
1 large Golden Delicious apple - peeled, cored, and chopped
1 (14.5 ounce) can fat-free chicken broth, divided
½ tablespoon curry powder
½ teaspoon ground cinnamon
½ teaspoon ground cardamom
1 pinch cayenne pepper
1 pinch salt and ground black pepper to taste

Steps:

Preheat the oven to 400 degrees F (200 degrees C).
Cut acorn squash in half and remove seeds and pulp. Place cut-side down in a baking dish; add about 1 inch of water.
Roast in the preheated oven until a knife can be easily inserted, 20 to 30 minutes.
While squash roasts, heat oil in a medium saucepan over medium-high heat. Saute onion until almost translucent, about 5 minutes. Mix in garlic and ginger. Add apple and cook, stirring regularly to keep from sticking, until it starts to get mushy, 7 to 10 minutes. Pour in 1/4 of the chicken broth. Add curry powder, cinnamon, cardamom, cayenne, salt, and pepper.
Remove squash from the oven and let cool enough to handle, about 5 minutes. Remove skin carefully, chop flesh roughly with a knife, and mash some of the flesh.
Add squash to the pot with remaining chicken broth. Simmer soup over medium-low heat, stirring occasionally, for 5 to 10 minutes. Taste and adjust seasoning as needed. Pour into large bowls and serve.

Nutrition Facts : Calories 130.8 calories, Carbohydrate 23.1 g, Fat 3.8 g, Fiber 4 g, Protein 4 g, SaturatedFat 0.5 g, Sodium 209.3 mg, Sugar 9 g