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Acorn squash, apple & ginger soup

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I don’t know if you witnessed Mother Nature’s wild mood this afternoon, but it was very scary to see a beautiful sunny sky turn into a hail monster all of a sudden—at least I was scared.

When it happened, I was cooking my first fall soup (in my new Dutch oven that friends of mine gave me for my birthday!) and I thought the timing was perfect.

This recipe is not only a solution for what to do with the overflow of apples in my kitchen, but it’s also going to be a delicious, comforting dish to eat in front of “How To Train Your Dragon 2” tonight. I’m such a kid.

Particularities

ServesServes 6–8
Prep time25 min
Cook time55 min
Timeout-

FreezingFreezes well

Ingredients

2 acorn squash
Salt and pepper, to taste
2 tablespoons butter
1 cup yellow onion, chopped
2 apples, peeled, cored, and cut into quarters
1 clove garlic, finely chopped
1 teaspoon curry powder
1 tablespoon fresh ginger, chopped
1 teaspoon apple cider vinegar
3 cups chicken broth

Replacement options

or vegetable broth
1/2 cup 15% cream

Replacement options

or 35% cream
Pumpkin seeds, for serving

Steps

Preheat the oven to 400˚F. Line a baking sheet with parchment paper. Set aside.
Slice the squash in half and remove the seeds using a spoon. Season with salt and pepper.
Place the squash face down on the baking sheet. Bake for 30 minutes or until a knife cuts through easily. Let cool, remove flesh, and place in a bowl. Set aside.
In a pan, melt the butter and cook the onion for 5–10 minutes or until soft. Season.
Add the apples, garlic, curry powder, ginger, and apple cider vinegar and cook for 2 more minutes. Season again.
Add the squash and chicken broth and bring to a boil.
Reduce heat and let simmer for 15 minutes.
Add the cream and process the mixture until smooth.
Adjust the seasoning if necessary (garnish with pumpkin seeds) and serve.