Make and share this Curried Delicata and Acorn Squash Soup recipe from Food.com.
Provided by Coral_Jayne
Categories Vegetable
Time 1h10m
Yield 7 cups, 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Split squash in half lengthwise, scrape and discard seeds and stringy membrane.
- 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.
- Let cool, meanwhile.
- Melt butter and add olive oil in a medium sized dutch oven.
- Add onions, garlic and ginger and sautee over medium low heat for 30 minutes, or until light brown.
- Mix in flour and curry powder, continue stiring for 2 minutes.
- Add in the chicken stock, honey and nutmeg.
- Skin the cooled squash, chop and add to pot.
- Once the soup is mixed well, continue cooking over medium low heat for 35 - 45 minutes, you want the flavors to meld.
- Puree with emersion blender or food processor until smooth.
- Stir in 18%m.f. cream.
- Salt and cayenne pepper to taste.
- Combine creme fresh and cinnamon.
- To serve, top with a dolop of the cinnamon thick cream.
Nutrition Facts : Calories 374.8, Fat 24.5, SaturatedFat 12.5, Cholesterol 66.4, Sodium 423.7, Carbohydrate 32.2, Fiber 2.5, Sugar 9.6, Protein 9
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