• 2 medium acorn squash
• 2 tablespoons butter
• 1 medium onion, chopped
• 2 cups chicken stock
• salt and pepper to taste
• 2 to 3 teaspoons curry powder
• 1/3 cup heavy cream

Pre-heat oven to 350 F. Wrap squash in aluminum foil and bake 50 minutes.

In a large saucepan, melt butter and saute onions for 7 to 8 minutes.

Add chicken stock and bring to a boil. Cut cooked squash in two and discard seeds. Scoop out flesh and process in a food processor until smooth. Transfer to a large pot and add heated chicken stock.

Blend this mixture in the pot using a hand blender.

Season it with salt, pepper, and curry to taste.

Heat through, but don’t let the soup boil. Stir in cream just before serving.

by Pak101.com (few years ago!) / 1025 views