Acorn Squash Curry with Apples for those Cold Winter Nights

By on November 13, 2017

ACORN SQUASH CURRY WITH APPLES

Acorn Squash Curry with Apples

Use whatever winter squash you have on hand, precook it in the microwave simply by poking a couple holes in it then microwave it 5 minutes or so. Let it cool, then split it and scrape out the meat and seeds.
If you’re really ambitious, lay the seeds on a baking sheet, brush with olive oil and toast in the oven until golden 3-5 minutes at 350°F.
A couple good reasons to serve this soup besides the fact that it is delicious; all winter squash varieties are high in Vitamin A – good for vision and bones. What’s not to love?

This recipe makes about 6 servings. Just over 300 calories. Yum!!

2 tablespoons EACH: butter AND olive oil
1 yellow onion, peeled and chopped
2 crisp apples, seeded and chopped (leave the skin on)
2 garlic cloves, smashed and minced
2 tablespoons (or to taste) Madras curry powder
½ cup chardonnay or other dry white wine
1 Acorn squash, stabbed and cooked in the microwave, about 3-5 minutes or until tender. Cool and lift meat and seeds out
6 cups chicken broth
1 tablespoon apple cider vinegar
2 tablespoons maple syrup
Sea salt and freshly milled black pepper to taste
½ cup plain yogurt or sour cream
3 tablespoons garlic croutons

Heat butter and oil in a large soup pot then add onion and cook until golden. Add apples and garlic and cook over medium heat about 5 minutes. Stir in curry powder and cook about 5 minutes, stirring. Add wine and cook it down.
Meanwhile split the cooked squash in half. Scoop flesh into the soup pot. (place seeds on a baking sheet if you want to roast them.) Pour in broth, vinegar and maple syrup. Season to taste with salt and pepper.
Simmer about 20 minutes, then divide among soup bowls garnishing each with a dollop of yogurt or sour cream.

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About Linda Eckhardt

Linda West Eckhardt, is an award winning journalist, food writer, and nutritionist. Her more than 20 cookbooks have garnered prizes including the James Beard prize for the best cookbook for a text she wrote with her daughter, Katherine West DeFoyd, entitled Entertaining 101, Doubleday. Their follow-up book, Stylish One Dish Dinners, Doubleday, was also nominated for a James Beard prize. Their next book, The High Protein Cookbook, Clarkson Potter, remains a best seller after 12 years. That book was designed to accompany low carb diet plans. Her ground-breaking book, Bread in Half The Time, Broadway Books, was named the Best Cookbook in America by the prestigious IACP, The Julia Child award. Her award winning radio work with Jennifer English, for a national show on the Food and Wine radio network, was nominated for a James Beard Prize for a show called, “I Know What You Ate Last Summer.”

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