
This is a delicious fall soup!
Preheat oven to 400 degrees.
In large oven-safe pan, place
1/4 inch water
1 acorn squash, cut in half, seeds removed (cut side down)
2 apples, quartered, cored (cut side down)
Bake for 40 minutes
Puree with some of the vegetable broth (below)
Meanwhile, in large soup pot, saute:
4 slices bacon, chopped
1 red onion, minced
1-2 cloves garlic, minced (or grated)
Then add:
4 cups vegetable or chicken broth (I used pumpkin broth) (use some of the broth to puree the squash and apples before adding into the soup.)
Add:
1/4 teaspoon ginger
1/4 teaspoon curry powder
Salt & Pepper to taste
Try roasting the acorn squash seeds!
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