Roasted Acorn Squash Soup

1. 1

   Fry bacon strips in pan with half a tablespoon of olive oil in medium heat until crispy, then set aside on a paper towel

2. 2

   Roasting of Squash: Preheat oven to 425F

3. 3

   Halve squash and brush both sides with a mixture of olive oil, a little salt, and the divided 2 tablespoon of brown sugar

4. 4

   Place squash cup side down and roast for 50 min

5. 5

   Let squash cool until can be handled by hands

6. 6

   Remove charred squash skin

7. 7

   In a medium pot, sautee onion, celery, and apple until tender

8. 8

   Add curry powder, cayenne, cumin, salt and , then add squash into the pot and stir thoroughly

9. 9

   Transfer squash mixture into blender and puree it

10. 10

    In the same medium pot, heat 2-3 cups of chicken broth, depending on the consistency of your preference

11. 11

    Transfer the squash puree back into the warm broth and mix

12. 12

    Just before boiling, add evaporated milk

13. 13

    Serve immediately with crumbled crispy bacon and chopped scallions

14. 14

    This recipe is very versatile. Using butternut squash is just as tasty !

* Per serving · 4 servings · Values may vary.

No additional tips available.