Curried Acorn Squash Soup Recipe

• Prep 20 MIN
• Total 1 HR 40 MIN
• Makes approximately 6 Servings
• Now that we are heading into autumn, it's fun to use local produce to make delicious soups!  This beautiful Acorn Squash came from a farm in Milton that we've been going to for years.

Ingredients:

• 1 medium acorn squash (or butternut squash works well too) (1 1/2 to 2 pounds)
• 2 tablespoons avocado oil
• 1 medium yellow onion, diced
• 2 medium sized apples (any variety will work, use something you want to use up!), peeled and sliced
• 1 teaspoon curry powder
• 4 cups chicken broth 
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup cream or coconut milk (optional)

Method: 

• Heat oven to 350°. Trim top of squash and cut squash in half; remove seeds. Place squash, cut sides down, in rectangular pan, 13 x 9 x 2 inches. Pour water into pan until 1/4 inch deep. Bake in the middle of the oven, uncovered about 40 minutes or until fork tender. Cool then remove pulp from rind with a spoon and set aside.
• Heat oil in heavy 3-quart saucepan over medium heat. Cook onion 3 to 5 minutes, stirring occasionally, until translucent.  Add cooked squash pulp, apples, salt, pepper and chicken broth.  Bring to a boil then reduce heat to medium-low. Stir in curry powder.  Cover and simmer 20 minutes or until apple is soft.  
• Turn heat to low.  Use stick blender to purée soup.  Serve and garnish with a dollop of cream or coconut milk if you wish!  Season with more pepper and salt as needed.  Enjoy!