Curried Acorn Squash Soup

curried-acorn-squash-soup-v03

Even though it’s 100 degrees here in LA, I still wanted to cook some fall food. I love pureed vegetable soups. They are full of healthy vegetables, paleo friendly, and make a great comfort food. I made this soup really thick and creamy (without the cream), but you can easily thin it out with some chicken or vegetable broth. I did after dinner to give myself a bit more leftovers. This soup does have a bit of a kick, mostly from the little bit of fresh ginger, I grated into the soup. I only used a 1/4 of tsp, but you could always reduce or omit that ingredient.

There are many different curry powders you could use, but I like Mandras Curry Powder, which is what you would use for a mild yellow Indian curry. I got the brand Koshys from my local Indian grocery store. But this mandras curry powder from Rani (on amazon) would work great. You can easily make your own, but it’s nice to have one hand for convenience.

Curried Acorn Squash Soup
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • 2 acorn squashes
  • 2 tbsp mandras curry powder
  • 3 carrots
  • 1 large sweet white onion
  • 1 can of coconut milk
  • a pinch of sea salt
  • one grind of fresh black pepper
  • ½ cup of water
  • (optional) 1-2 cups chicken or vegetable broth (to thin out soup for desired thickness)
  • (optional) cilantro garnish
  • (optional) coconut milk garnish
Instructions
  1. Add two acorn squashes (whole), three carrots with ends cut off, one large sweet white onion cut in half, and half a cup of water to slow cooker to steam.
  2. Set slow cooker on high for 2.5 hours.
  3. Then when acorn squash seems soft to touch, be careful it will be hot in slow cooker and can burn your hand, use a fork or wooden spoon to see if it has softened. Then add carrots, onion, and 1 can of coconut milk (optional: set aside a little bit of the coconut milk for garnishing soup at the end) to the blender.
  4. Then half the squashes, and scoop out seeds inside. Scoop out squash flesh, but not skin, and add to blender. Blend in batches to prevent a mess.
  5. Once all the vegetables have been blended with the coconut milk, add them to a large pot.
  6. Then mix in curry powder and sea salt. Enjoy.
  7. (optional) Thin out soup with chicken or vegetable broth to achieve desired soup thickness.
  8. (optional) Garnish with cilantro, coconut milk, and fresh ground black pepper

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