A fall-tastic soup featuring acorn squash, apple, ginger, and curry.
Ingredients
- 1 acorn squash
- 1 tablespoon extra-virgin olive oil
- 1 small white onion, chopped
- ½ tablespoon freshly minced garlic
- ½ tablespoon freshly minced ginger
- 1 large Golden Delicious apple – peeled, cored, and chopped
- 1 (14.5 ounce) can fat-free chicken broth, divided
- ½ tablespoon curry powder
- ½ teaspoon ground cinnamon
- ½ teaspoon ground cardamom
- 1 pinch cayenne pepper
- 1 pinch salt and ground black pepper to taste
Directions
Step 1
Preheat the oven to 400 degrees F (200 degrees C).
Step 2
Cut acorn squash in half and remove seeds and pulp. Place cut-side down in a baking dish; add about 1 inch of water.
Step 3
Roast in the preheated oven until a knife can be easily inserted, 20 to 30 minutes.
Step 4
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.
Step 5
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.
Step 6
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.
Cook’s Notes:
You may also roast the squash seeds to add as garnish later. Simply remove any pulp, wash, place in a sprayed baking pan and sprinkle with salt. Keen an eye on them because they will burn.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 131 | |
% Daily Value * | |
Total Fat4g | 5% |
Saturated Fat1g | 3% |
Sodium209mg | 9% |
Total Carbohydrate23g | 8% |
Dietary Fiber4g | 14% |
Total Sugars9g | |
Protein4g | |
Vitamin C18mg | 89% |
Calcium57mg | 4% |
Iron1mg | 7% |
Potassium538mg | 11% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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