Maple Curry Acorn Squash Soup
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🌰 Maple-Kissed Curry Squash Soup
Roasted acorn squash meets warm curry and maple sweetness in this luxurious seasonal soup. It’s an easy yet impressive dish that captures fall’s best flavors in one comforting bowl. 🍂
Maple Curry Acorn Squash Soup
Yield: 6 servings
3 tablespoons brown butter or unsalted butter
1 medium onion, chopped
1 teaspoon curry powder
3 medium-size acorn squash
3 tablespoons olive oil
¼ cup plus 2 tablespoons maple syrup, divided
7 cups water
2 to 3 sprigs fresh thyme
1 cup heavy cream, milk, or coconut milk
1/8 teaspoon fresh grated nutmeg
Salt and pepper to taste
½ cup crème fraiche
Preheat oven to 375°F.
Cut the squash in half, remove seeds and place, cut side down, on a lightly oiled baking sheet. Bake the squash for 30 to 40 minutes, or until a knife easily inserts into the flesh through the skin. Scoop out the flesh and roughly dice it. Gently toss the squash cubes with olive oil, ¼ cup maple syrup and a pinch of salt and pepper. Raise the heat in the oven to 400 degrees. Place the seasoned squash back on the baking pan and return it to the oven for 12 to 15 minutes or until it is a bit caramelized and dried out.
Meanwhile, heat 3 tablespoons butter in a saucepan. Add onion, curry powder and a pinch of salt, and sauté over medium heat until translucent, about 5 minutes. Add the caramelized squash and thyme to the pan. Stir to coat.
Add the stock and scrape the bottom of the pan. Simmer for 15 to 20 minutes. Remove the thyme. Remove from heat and puree the mixture with an immersion blender (or in a blender). Return the heat to low and add the cream or milk and nutmeg. Salt and pepper to taste.
In a small bowl, mix the crème fraiche and remaining 2 tablespoons of maple syrup. Serve soup topped with a small dollop of crème fraiche mixture. Enjoy!
Equipment List:
oven
medium heavy saucepan
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