STREAMING NOW: Eden Eats

Curried Delicata and Acorn Squash Soup

sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“This is a nice soup for a cold day.”
READY IN:
1hr 10mins
SERVES:
4-6
YIELD:
7 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Split squash in half lengthwise, scrape and discard seeds and stringy membrane.
  2. 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.
  3. Let cool, meanwhile.
  4. Melt butter and add olive oil in a medium sized dutch oven.
  5. Add onions, garlic and ginger and sautee over medium low heat for 30 minutes, or until light brown.
  6. Mix in flour and curry powder, continue stiring for 2 minutes.
  7. Add in the chicken stock, honey and nutmeg.
  8. Skin the cooled squash, chop and add to pot.
  9. Once the soup is mixed well, continue cooking over medium low heat for 35 - 45 minutes, you want the flavors to meld.
  10. Puree with emersion blender or food processor until smooth.
  11. Stir in 18%m.f. cream.
  12. Salt and cayenne pepper to taste.
  13. Combine creme fresh and cinnamon.
  14. To serve, top with a dolop of the cinnamon thick cream.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: