Curried Delicata and Acorn Squash Soup

Name: Curried Delicata and Acorn Squash Soup
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 7 cups, 4-6 serving(s)
Ingredients: 1 delicata squash; 1 acorn squash; 2 tablespoons butter; 1 tablespoon olive oil; 1 sweet onion, medium chopped; 1 -2 garlic clove; 3/4 teaspoon ginger puree; 1 -2 teaspoon mild curry powder; 2 tablespoons flour; 36 ounces chicken stock; 1 tablespoon honey; 1/4 teaspoon fresh nutmeg; 1/2 cup cream, 18% m.f; salt (I use Bolivian rose); cayenne pepper; 2 tablespoons heavy cream (like Devonshire or creme fresh); 1/2 teaspoon cinnamon

Submitted by Coral_Jayne

"This is a nice soup for a cold day."

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Ready In:: 1hr 10mins
Ingredients:: 17
Yields:: 7 cups
Serves:: 4-6

ingredients

1 delicata squash
1 acorn squash
2 tablespoons butter
1 tablespoon olive oil
1 sweet onion, medium chopped
1 -2 garlic clove
³⁄₄ teaspoon ginger puree
1 -2 teaspoon mild curry powder
2 tablespoons flour
36 ounces chicken stock
1 tablespoon honey
¹⁄₄ teaspoon fresh nutmeg
¹⁄₂ cup cream, 18% m.f
salt (I use Bolivian rose)
cayenne pepper
2 tablespoons heavy cream (like Devonshire or creme fresh)
¹⁄₂ teaspoon cinnamon

directions

Split squash in half lengthwise, scrape and discard seeds and stringy membrane.
Lightly oil baking sheet and place squash halves flesh side down, roast in 425 oven for 40- 50 minutes, depending on how much caramelization you prefer.
Let cool, meanwhile.
Melt butter and add olive oil in a medium sized dutch oven.
Add onions, garlic and ginger and sautee over medium low heat for 30 minutes, or until light brown.
Mix in flour and curry powder, continue stiring for 2 minutes.
Add in the chicken stock, honey and nutmeg.
Skin the cooled squash, chop and add to pot.
Once the soup is mixed well, continue cooking over medium low heat for 35 - 45 minutes, you want the flavors to meld.
Puree with emersion blender or food processor until smooth.
Stir in 18%m.f. cream.
Salt and cayenne pepper to taste.
Combine creme fresh and cinnamon.
To serve, top with a dolop of the cinnamon thick cream.

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RECIPE SUBMITTED BY

Coral_Jayne

I'm a homemaker and mother of 3. I could spend hours in a day browsing Recipezaar, if only I had the time... sigh. I try to make everything I can from scratch and often start making dinner at 2 in the afternoon. I love baking fresh bread and cupcakes for the kids, but I'm most noted for my fearless foray into cuisines I have no experience (or business) cooking. Recently, I have taken to presentation and embelishment as I have been hosting most of the family holiday gatherings. I think that had to come with experience for me. My personal mantra is Rest is for sissies! <img src=http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg alt= />

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