Acorn Squash and Curried Carrot Soup Recipe
 

Acorn Squash and Curried Carrot Soup Recipe

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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 sour cream, or as a main meal with a dollop of warmed crab meat.

SERVING SIZE

serves 6-8

INGREDIENTS

1 small onion

1/4 cup chopped celery

1/2 cup chopped carrots

2 tablespoon butter

2 tablespoon all-purpose flour

1 teaspoon chicken bouillon granules

1/2 teaspoon dill weed

1/4 teaspoon 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 or sour cream

SHARED FROM

Courtesy of Heidi Drygas »
 

INSTRUCTIONS

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 and heat through. In a blender, process the soup in small batches until smooth—be careful, hot soup will expand when blended so do not fill blender more than half full! Pour into bowls and garnish with a dollop of crème fraîche or sour cream.

  PRINT VERSION

vegetable plate

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