Curried Acorn Squash Bisque

My own delicious variation of a curried squash-based soup using the acorn variety. With careful thought and care, I've created a smooth and invigorating soup that would provide a perfect dinner starter to any party or social gathering. Certainly a multi-purpose dish that would work well anywhere. Perfect in your favorite mug for chilly rainy days. When with friends, I like to serve it with baked honey ham and salad (just an idea). You'll have everyone asking you where you learned to cook so well, I promise!

• Preparation Time: 25 mins
• Cooking Time: 25 mins
• Total Time: 50 mins
• Calories: 296 Calories

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
• ½ cup heavy whipping cream, or more to taste
• ¼ cup chopped fresh cilantro, or to taste (Optional)
• 2 large acorn squash - peeled, seeded, and cut into 1-inch cubes
• ½ medium carrot, finely chopped
• 3 teaspoons red wine vinegar

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.