Curried Winter Squash Soup
Acorn Squash Bowl
12 acorn squash
Canola or olive oil
1/4 cup unsalted butter
1 large onion finely chopped
2 medium-size ripe pears peeled and chopped, Anjou or Bartlett
2-3 teaspoons curry powder
5 cups vegetable stock divided, Kitchen Basics®
4 packages frozen winter squash puree thawed, 12-ounce
1 teaspoon Kosher salt
Freshly ground black pepper
Crème fraîche or sour cream optional
Acorn Squash Bowl
Preheat oven to 375°. Spray a baking pan with nonstick cooking spray. Cut off tops of acorn squash (about 1 inch from the stem end), and discard. Remove and discard seeds, leaving a 1-inch-thick shell. Cut off a very thin slice from bottoms so that squash stand upright. Brush insides and tops with canola or olive oil, and sprinkle lightly with salt. Place squash in prepared pan. Bake for about 15 minutes. Set aside as you prepare the soup.
In a large, heavy saucepan, melt butter over medium heat. Add onion, and sauté until tender, about 5 to 6 minutes. Add pears; cover and cook for 8 to 10 minutes, or until soft, stirring occasionally. Stir in curry powder, and cook, stirring constantly, for 1 minute. Cool slightly.
In the container of an electric blender, place onion mixture. Add 1 cup vegetable stock; cover and process until smooth. (When processing hot foods, the heat needs to escape. Remove the cap from the blender’s lid, and cover with a dish towel before processing.) Return mixture to saucepan. Add squash puree and remaining 4 cups vegetable stock. Bring to a boil, stirring frequently; stir in salt, and desired amount of pepper.
If desired, return squash bowls to oven for 5 minutes before serving. Ladle soup into bowls, and dollop with crème fraîche, if desired. Serve immediately.