Curried Acorn Squash Soup

Ingredients

• 1 acorn squash
• 1 tablespoon extra-virgin olive oil
• 1 small white onion , chopped
• 0.5 tablespoons freshly minced garlic
• 0.5 tablespoons freshly minced ginger
• 1 large Golden Delicious apple - peeled , cored, and chopped
• 1 can fat-free chicken broth , 14.5 ounce
• 0.5 tablespoons curry powder
• 0.5 teaspoons ground cinnamon
• 0.5 teaspoons ground cardamom
• 1 pinch cayenne pepper
• 1 pinch salt and ground black pepper to taste

Instructions

1. 1

   Preheat the oven to 400 degrees F (200 degrees C).

2. 2

   Cut acorn squash in half and remove seeds and pulp. Place cut-side down in a baking dish; add about 1 inch of water.

3. 3

   Roast in the preheated oven until a knife can be easily inserted, 20 to 30 minutes.

4. 4

   While squash roasts, heat oil in a medium saucepan over medium-high heat. Saute onion until almost translucent, about 5 minutes. Mix in garlic and ginger. Add apple and cook, stirring regularly to keep from sticking, until it starts to get mushy, 7 to 10 minutes. Pour in 1/4 of the chicken broth. Add curry powder, cinnamon, cardamom, cayenne, salt, and pepper.

5. 5

   Remove squash from the oven and let cool enough to handle, about 5 minutes. Remove skin carefully, chop flesh roughly with a knife, and mash some of the flesh.

6. 6

   Add squash to the pot with remaining chicken broth. Simmer soup over medium-low heat, stirring occasionally, for 5 to 10 minutes. Taste and adjust seasoning as needed. Pour into large bowls and serve.