Curried Squash Acorn Soup
By Vikas Khanna, Modern Indian Cooking
2 medium acorn squash
2 tablespoons butter
1 medium onion, chopped
2 cups chicken stock
salt and pepper to taste
2 to 3 teaspoons curry powder
1/3 cup heavy cream
Pre-heat oven to 350 F. Wrap squash in aluminum foil and bake 50 minutes.
In a large saucepan, melt butter and saute onions for 7 to 8 minutes. Add chicken stock and bring to a boil. Cut cooked squash in two and discard seeds. Scoop out flesh and process in a food processor until smooth. Transfer to a large pot and add heated chicken stock. Blend this mixture in the pot using a hand blender.
Season it with salt, pepper, and curry to taste. Heat through, but don’t let the soup boil. Stir in cream just before serving.