As I’m trying desperately to stay warm this winter, I’ve managed to find ways to appreciate the season: via root vegetables, leafy greens and citrus! The winter’s most plentiful produce has made its way into many of my meals, and this weekend, my trip to the Union Square Farmers Market resulted in this hearty, comforting pot of curried acorn squash soup. I must admit, I was looking for butternut squash, but when the only thing I could find was acorn, I seized the moment and the end product left me pleasantly surprised (I didn’t know how sweet acorn squash could be!). You can tweak this recipe as much as you like, whether its changing up the type of apple, squash, seasoning, or adding other winter ingredients like leeks or parsnips. The pos-soup-bilities are endless!
1 4-lb acorn squash
1 large carrot, peeled and chopped
2 celery stalks, chopped
1 small yellow onion, chopped
1 tart apple, peeled and chopped
2 tbsp extra virgin olive oil
2 tbsp curry powder
salt and pepper
4 cups low sodium chicken or vegetable stock
Preheat oven to 375 degrees. Rinse squash and poke various holes in the skin using a fork. Bake squash for 45 minutes to an hour, until tender.
Meanwhile, heat the olive oil in a large soup pot over medium heat. Add the carrots and celery and saute until they begin to soften, about 7 minutes. Add the onion, apple, curry powder, salt and pepper and cook until everything is tender, about 10 minutes more. Add the stock and lower the heat until the squash is cooked through.
Once the squash is soft and cool enough to handle, peel the skin and break into pieces. Add the squash to the soup and simmer for about 5 minutes more.
Working in batches, puree the soup in a blender until smooth. Add any additional salt and pepper if necessary.
The soup will keep up to a week and freezes wonderfully!