Curried Delicata and Acorn Squash Soup |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 2 |
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This is a nice soup for a cold day. Ingredients:
1 delicata squash |
1 acorn squash |
2 tablespoons butter |
1 tablespoon olive oil |
1 sweet onion, medium chopped |
1 -2 garlic clove |
3/4 teaspoon ginger puree |
1 -2 teaspoon mild curry powder |
2 tablespoons flour |
36 ounces chicken stock |
1 tablespoon honey |
1/4 teaspoon fresh nutmeg |
1/2 cup cream, 18% m.f |
salt (i use bolivian rose) |
cayenne pepper |
2 tablespoons heavy cream (like devonshire or creme fresh) |
1/2 teaspoon cinnamon |
Directions:
1. Split squash in half lengthwise, scrape and discard seeds and stringy membrane.
2. Lightly oil baking sheet and place squash halves flesh side down, roast in 425 oven for 40- 50 minutes, depending on how much caramelization you prefer.
3. Let cool, meanwhile.
4. Melt butter and add olive oil in a medium sized dutch oven.
5. Add onions, garlic and ginger and sautee over medium low heat for 30 minutes, or until light brown.
6. Mix in flour and curry powder, continue stiring for 2 minutes.
7. Add in the chicken stock, honey and nutmeg.
8. Skin the cooled squash, chop and add to pot.
9. Once the soup is mixed well, continue cooking over medium low heat for 35 - 45 minutes, you want the flavors to meld.
10. Puree with emersion blender or food processor until smooth.
11. Stir in 18%m.f. cream.
12. Salt and cayenne pepper to taste.
13. Combine creme fresh and cinnamon.
14. To serve, top with a dolop of the cinnamon thick cream.
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