Acorn Squash and Curried Carrot Soup Recipe
This is a delicious soup for fall, especially here in the northwest where the carrots are still coming in crisp and tender and the acorn squash are just starting to harvest from the fields. Serve as a first course with crostini and crème fraiche or as a main meal with a dollop of warmed crab meat.
- 1 small onion
- 1/4 cup chopped celery
- 1/2 cup chopped carrots
- 2 Tbsp butter or margarine
- 2 Tbsp all-purpose flour
- 1 tsp chicken bouillon granules
- 1/2 tsp dill weed
- 1/4 tsp curry powder
- dash cayenne pepper
- 4 cups chicken broth
- 1 (12 ounce) can evaporated milk
- 3 cups mashed roasted acorn squash
- salt and pepper to taste
- 1/2 cup crème fraîche
- In a large saucepan, sauté the onion, carrots and celery in butter until carrots are soft.
- Stir in flour, bouillon, dill, curry and cayenne until blended.
- Gradually add broth and milk.
- Bring to a boil; cook and stir for 2 minutes.
- Add the roasted squash, salt and pepper; heat through.
- In a blender, process the soup in batches until smooth.
- Pour into bowls, garnish with a dollop of crème fraîche.
Roasted acorn photo credit: Heidi Drygas from her original guest post 4 Easy Ways You Can Eat Seasonally – Even in Winter!