Curried Acorn Squash Soup

Serves: 4

Prep 20 min.

Cook: 1 h.

Ingredients

• 3 medium-sized acorn squash, halved and seeded;
• 1/2 cup chopped onion;
• 1 tbsp. curry powder;
• 3 to 4 cups chicken stock;
• 1 cup coconut milk;
• 1/2 teaspoon ground nutmeg;
• Cooking fat;
• Sea Salt and freshly ground black pepper;

Preparation

1. Preheat your oven to 350 F.
2. Place the halved squash on a baking sheet and bake in the preheated oven for 35 to 40 minutes.
3. Melt some cooking fat in a saucepan placed over a medium-high heat.
4. Sauté the onions and curry powder in the melted cooking fat until the onions are tender.
5. Scoop out the flesh of the squash and add to the saucepan.
6. Add the stock and nutmeg. Reduce to a simmer and cook for another 20 minutes.
7. Using an immersion blender or food processor, blend the mixture until you get a smooth texture. Return to the pot.
8. Stir in the coconut milk, season to taste, cook on low until heated through, and serve.