The buttery and sweet flavors of acorn squash shine in this smooth and invigorating curried bisque soup that's perfect for lunch or as a starter for dinner.
Preparation Time
25 mins
Cooking Time
25 mins
Total Time
50 mins
Calories
296 Calories
Recipe Instructions
Step 1
Place squash into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 15 minutes. Drain.
Step 2
Combine flour, curry powder, ginger, and brown sugar in a small bowl; mix loosely to combine.
Step 3
Melt 1/2 of the butter in a deep pan over medium-high heat. Add onion, celery, carrot, and garlic; saute for 2 minutes. Add 1/2 cup whipping cream, remaining butter, olive oil, vinegar, and bouillon cube. Add flour mixture; cook and slowly stir for 15 seconds, then reduce heat to medium or medium-low. Cover with a lid and cook until veggies are cooked through, about 3 minutes.
Step 4
Add cooked squash on top of the veggies, and season generously with salt and pepper; do not stir. Cover and cook until squash is heated through, about 1 minute.
Step 5
Fill blender halfway with squash mixture. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend until mostly smooth. Pour into a pot. Repeat with remaining squash mixture.
Step 6
Reheat soup if needed. Put into a large serving bowl or separate serving dishes, garnish with cilantro, and drizzle with cream.
Ingredients
1 teaspoon ground ginger
3 tablespoons all-purpose flour
2 tablespoons olive oil
salt and ground black pepper to taste
1 cube chicken bouillon
1 stalk celery, finely chopped
1 teaspoon brown sugar
2 tablespoons curry powder
1 medium onion, finely chopped
4 tablespoons salted butter
4 cloves garlic, finely chopped, or more to taste
2 large acorn squash - peeled, seeded, and cut into 1-inch cubes
