Serves: 4
Ingredients:
· 6 whole acorn squashes, split and de-seeded
· 3 onions diced
· 4 stalks celery diced
· 2 cloves of garlic, chopped
· 2 TBSP shallots, chopped
· 2 quarts turkey stock
· 2 TBSP curry
· 2 TBSP cinnamon
· 1 TBSP cayenne pepper
· 1 TBSP ounce nutmeg
· 1/3 cup unpacked brown sugar
· 1 quart heavy cream
· salt & pepper to taste
Directions:
· Place split and de-seeded squash face up on a roasting pan or baking sheet and drizzle with olive oil, salt and pepper
· Roast for approx. 45 minutes or until tender
· After squash has roasted chop onions, celery, garlic and shallots and add to heavy bottom stock pot until caramelized
· Once browned, add turkey stock until it begins to boil
· Scoop squash out of its skin and add scooped squash into the pot
· Reduce heat and simmer for about 20 minutes
· Add curry, cinnamon, cayenne pepper, nutmeg, brown sugar and cream
· Carefully blend soup mixture until smooth
· Add salt and pepper to taste and enjoy