Servings
1
Ingredients
- 3 Acorn squash
- 4 Carrots, thinly sliced
- 1/2 Onion, thinly sliced , I used one smallish
- Olive oil
- 2 Cloves garlic, chopped
- 2 cans Chicken stock
- Curry powder
- Cayenne pepper
- Salt and pepper
- 1/4 C. table or heavy cream, I used 1/2 C. light nondairy (up to 1/2)
- Lime wedges (really makes the soup!)
Directions
- Cut squash in half and remove the seeds.
- Put a pat of butter or margarine in the cavity of each half and roast in the oven at 375 for 40 minutes or till soft.
- Let cool.
- In the meantime, sauté the carrots and onions in a little olive oil until caramelized.
- Add chicken stock and deglaze the pan.
- Add about 1/2 can of water to the stock.
- Remove squash from the shell and put in saucepan with the stock.
- Mash down the vegetables as much as you can.
- Add seasonings to taste, then purée in blender or food processor.
- Return to pot; add cream; and adjust seasonings.
- Serve with wedges of lime to be squeezed on top.
- Note: I did not put the butter or margarine in the cavity of the squash halves — didn’t miss it — soup was still very rich.
- I also simmered the soup for a little while to soften the vegetables a little more after adding the squash.
- Posted to JEWISH-FOOD digest V96 #85 Date: Mon, 25 Nov 1996 11:36:33 -0500 (EST) From: Paula Miller Jacobson