Sweet Acorn squash. Spicy curry. Roasted garlic. Nutty Parmiggiano. Salty, toasted seeds.
Oh, and warm, homemade bread.
This soup is an edible embrace of Fall. So colorful, so flavorful, so warm and yummy.
I learned this trick to bake the garlic inside the squash halves from the one and only, Mr. Guy Fieri. (I mean, not personally, I just read it in one of his recipes.) I had my doubts about Guy at first, but over the years he has earned my respect. Him and his white crunchy hair know what’s up. Maybe that’s the source of all his powers …?
Baking the garlic this way imparts a nice flavor into the squash, while drawing out that unmistakable sweet, roasted garlic flavor. Total sidenote: I love that acorn squash, when cut, look like big cartoon flowers. ❤
Curry really brings out the best in squash, in my opinion, so this recipe is a real winner. It’s a little spicy, and very well spiced, sweet, and just a touch salty. I toasted the seeds from the squash and sprinkled them on top. That will be another recipe for another day. A grate of parm and a slice of fresh bread and you’ve got a knockout meal.
Curried Acorn Squash Soup
- 2 acorn squash
- 4-6 cloves garlic, peeled
- 2 shallots, chopped
- 4 cups vegetable or chicken broth, low sodium
- 2 tbsp olive oil
- 2 tsp curry powder
- 1/2 tsp garam masala
- 1/2 tsp paprika
- 1 tsp Sambal (Asian chile sauce)
- 1-2 tbsp coconut milk (not light)
- 1/2 tsp salt (more or less to taste)
- Pepper to taste
Preheat the oven to 350 degrees.
Cut the squash in half and remove seeds. You can discard or set them aside to roast later. I highly encourage the latter. Cut a flat spot on each end so the squash will sit flat. Line a baking sheet with aluminum foil and arrange the squash, cut side up.
Add a peeled garlic clove (or two if they’re small) in the cavity of each squash half. Drizzle with 1 tablespoon of olive oil. Roast until very tender and starting to caramelize and collapse, approximately 1 hour. Remove from oven and when cool enough to handle, remove the squash from the skin. Reserve the garlic with the squash.
In a large saucepan, add the other tablespoon of olive oil. When oil is hot, saute shallots until tender then add curry powder and other spices. Let the spices toast for a minute or less and then deglaze the pan with half of the stock.
Add squash and garlic into the pot and allow the flavors to meld. Add in the rest of the stock and simmer for 10 minutes. Using an immersion blender or a regular blender, carefully puree soup until smooth and creamy. Return to pot and stir in coconut milk. Cook over low until heated through.
Serve with Parmigiano-Reggiano, toasted squash seeds, and fresh bread.