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Acorn Squash Soup
Oct. 25th, 2005 04:47 pmDinner last night. And lunch today.
Acorn Squash Soup
2 golden acorn squash
2 medium-sized carrots
vegetable stock
1-2 tbsp garam masala
chile paste or oil, to taste
3 tbsp maple syrup
1/4 cup sour cream
1. Slice squash in half and place in a baking pan, cut-side down. Fill pan to 1/2 inch up the sides with water.
2. Bake squash in a 350F oven for 30 minutes, until tender.
3. Steam or simmer carrots until tender.
4. Cool squash until it can be handled, then scoop out the flesh.
5. In a blender, blend squash and carrots with enough stock to make it a thick soup consistency. (The amount of stock will vary, depending on how thick you like your soup.)
6. Toast garam masala in the bottom of a pan or pot large enough to hold the soup. Pour in stock. Mix in chile paste, to taste, and maple syrup. Heat.
7. Just before serving, add sour cream and stir well to blend.
Acorn Squash Soup
2 golden acorn squash
2 medium-sized carrots
vegetable stock
1-2 tbsp garam masala
chile paste or oil, to taste
3 tbsp maple syrup
1/4 cup sour cream
1. Slice squash in half and place in a baking pan, cut-side down. Fill pan to 1/2 inch up the sides with water.
2. Bake squash in a 350F oven for 30 minutes, until tender.
3. Steam or simmer carrots until tender.
4. Cool squash until it can be handled, then scoop out the flesh.
5. In a blender, blend squash and carrots with enough stock to make it a thick soup consistency. (The amount of stock will vary, depending on how thick you like your soup.)
6. Toast garam masala in the bottom of a pan or pot large enough to hold the soup. Pour in stock. Mix in chile paste, to taste, and maple syrup. Heat.
7. Just before serving, add sour cream and stir well to blend.
