This is a simple, tasty soup. Perfect for a light lunch or dinner, or a first course. Of course, all winter squashes can be used here. Curry powder is a suggestion, chili powder is good, as are herbal mixes; it’s also good unembellished. Cook the squash per your preference–roast whole or halved, or cut into chunks and steam.
2 c (peeled) chopped apples (1/2″ dice), plus extra for garnish
lemon juice, for apple garnish
1 T butter or vegetable oil
1 c chopped onion
1 T curry powder, or to taste
2 c or so cooked, peeled acorn squash, in small chunks
4 – 5 c broth or stock
1. Reserve about 1/4 to 1/2 cup of diced apple for garnish. Add a teaspoon or two of lemon juice to prevent browning of the apples while you prepare the soup.
2. Melt butter or heat oil in a soup pot. Add onion and apples and sauté for about 5 minutes, until softened. Stir in curry powder and cook, stirring, until fragrant, about a minute. Add the squash and broth or stock. Bring to the boil, then reduce heat, cover, and simmer for about 15 minutes.
3. Purée soup, using an immersion blender, or in a regular blender or food processor. Or not. If you like the chunkiness of the soup, stay with that.
4. Serve, garnished with some of the reserved diced apple.