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Curried Acorn Squash Soup

As a home cook, it is always disappointing when something that tastes absolutely fantastic looks totally putrid. I knew I was taking a chance by using duck stock in this acorn squash soup as its color would undoubtedly dilute the vivid orange I was expecting but didn't realize how swampy looking the end result would be. That being said, utterly DE-LI-CIOUS.

1/2 small acorn squash

1 1/2 cups stock (as mentioned above, I used duck, chicken would look better in the end result)

1 Tbsp sour cream

1 tsp curry powder

1 tsp white wine vinegar

2 tsps coriander relish or 1/2 tsp your favorite hot sauce or chili oil

Place the acorn squash in the microwave and cook for 5 minutes. As soon as it is cool enough to handle, remove the seeds, string and peel. I grated 3/4 of the flesh and diced the remaining 1/4 so as to have texture in the soup, which I thought would keep me full longer. If you want a prettier soup, you could blend the whole thing once heated through which would also help with the color.

Add the acorn squash to a small pan and top with the stock. Heat through.

Mix together the sour cream and curry powder, add to the heated soup, stir to combine and remove from the heat.

Ladle into a large soup bowl and stir in the vinegar and hot sauce or coriander relish.


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