Ingredients
4
4 servings
- •1 acorn squash
- •1 tablespoon extra-virgin olive oil
- •1 small white onion, chopped
- •0.5 tablespoon freshly minced garlic
- •0.5 tablespoon freshly minced ginger
- •1 large Golden Delicious apple - peeled, cored, and chopped
- •1 (14.5 ounce) can fat-free chicken broth, divided
- •0.5 tablespoon curry powder
- •0.5 teaspoon ground cinnamon
- •0.5 teaspoon ground cardamom
- •1 pinch cayenne pepper
- •1 pinch salt and ground black pepper to taste
Instructions
- Preheat the oven to 400 degrees F (200 degrees C).
- Cut acorn squash in half and remove seeds and pulp. Place cut-side down in a baking dish; add about 1 inch of water.
- Roast in the preheated oven until a knife can be easily inserted, 20 to 30 minutes.
- While squash roasts, heat oil in a medium saucepan over medium-high heat. Saute onion until almost translucent, about 5 minutes. Mix in garlic and ginger. Add apple and cook, stirring regularly to keep from sticking, until it starts to get mushy, 7 to 10 minutes. Pour in 1/4 of the chicken broth. Add curry powder, cinnamon, cardamom, cayenne, salt, and pepper.
- Remove squash from the oven and let cool enough to handle, about 5 minutes. Remove skin carefully, chop flesh roughly with a knife, and mash some of the flesh.
- Add squash to the pot with remaining chicken broth. Simmer soup over medium-low heat, stirring occasionally, for 5 to 10 minutes. Taste and adjust seasoning as needed. Pour into large bowls and serve.
Nutritional Facts
Per 4 servings
- Calories: 131
- Carbohydrate: 23g
- Fat: 4g
- Fiber: 4g
- Protein: 4g
- Sugar: 9g
Related Recipes
Curried Stuffed Acorn Squash
Roasted Acorn Squash Soup
Thai-Inspired Roasted Acorn Squash Soup (Vegan)
Butternut and Acorn Squash Soup
Curried Butternut Squash and Pear Soup
Curried Butternut Squash Soup
Curried Patty Pan Squash Soup
Curried Butternut Squash and Cauliflower Soup
Curried Butternut Squash Soup with Lime Cream
Roasted and Curried Butternut Squash Soup
Moroccan-Style Stuffed Acorn Squash
