Curried Delicata And Acorn Squash Soup

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• 1 delicata squash
• 1 acorn squash
• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 sweet onion, medium chopped
• 1 -2 garlic clove
• 3/4 teaspoon ginger puree
• 1 -2 teaspoon mild curry powder
• 2 tablespoons flour
• 36 ounces chicken stock
• 1 tablespoon honey
• 1/4 teaspoon fresh nutmeg
• 1/2 cup cream, 18% m.f
• salt (i use bolivian rose)
• cayenne pepper
• 2 tablespoons heavy cream (like devonshire or creme fresh)
• 1/2 teaspoon cinnamon

Recipe

• 1 split squash in half lengthwise, scrape and discard seeds and stringy membrane.
• 2 lightly oil baking sheet and place squash halves flesh side down, roast in 425 oven for 40- 50 minutes, depending on how much caramelization you prefer.
• 3 let cool, meanwhile.
• 4 melt butter and add olive oil in a medium sized dutch oven.
• 5 add onions, garlic and ginger and sautee over medium low heat for 30 minutes, or until light brown.
• 6 mix in flour and curry powder, continue stiring for 2 minutes.
• 7 add in the chicken stock, honey and nutmeg.
• 8 skin the cooled squash, chop and add to pot.
• 9 once the soup is mixed well, continue cooking over medium low heat for 35 - 45 minutes, you want the flavors to meld.
• 10 puree with emersion blender or food processor until smooth.
• 11 stir in 18%m.f. cream.
• 12 salt and cayenne pepper to taste.
• 13 combine creme fresh and cinnamon.
• 14 to serve, top with a dolop of the cinnamon thick cream.