Appetizers / Soups / Salads

Curried Carrot and Acorn Squash Soup is for Soup.

Curried Carrot and Acorn Squash Soup takes 30 minutes to prepare.

Curried Carrot and Acorn Squash Soup takes 45 minutes to cook.

Curried Carrot and Acorn Squash Soup makes 4 servings.

The ingredients for Curried Carrot and Acorn Squash Soup are:

* 1Tbsp oil (I use grapeseed)
* 1 onion, chopped (I use a small one)
* 2 cans (24 oz) broth (I used chicken, but veggie would be just as good)
* 5 carrots, washed and chopped
* large acorn squash, or 2 small ones (over 2lbs, before cooking)
* 2/3 cup coconut milk (was a leftover from a recipe that called for 1 cup, instead of 1 can)
* A large clove of garlic, or maybe more :)
* 2 Tbsp curry powder (less if you're anti-spice)
* dash of cayenne
* 1 tsp fresh ginger, ground up

Here is how you make Curried Carrot and Acorn Squash Soup:

Baking acorn squash until it's soft is covered here: http://noteatingoutinny.com/2009/10/21/coconut-curry-butternut-squash-soup/ - Do the baking and cooling part, pull off the skin, chop it , and set aside.In a large pot, cook the onion in the oil, add garlic a bit later, and cook until both are soft. (I always have to add a couple of splashes of water during this step, to keep it from drying out or burning, but that might be that I'm using too little oil.) Add in the carrots, broth, squash, coconut milk, curry, ginger, and cayenne. Bring to a boil, then decrease the heat and simmer until the carrots are soft.I hear an immersion blender is great, but I just have the normal kind. It took two batches to blend this whole pot of soup. Number of Servings: 4Recipe submitted by SparkPeople user DYSLEXICALCAPA.

The nutritional information for Curried Carrot and Acorn Squash Soup is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 202.7

• Total Fat: 6.6 g
• Cholesterol: 5.0 mg
• Sodium: 1,021.4 mg
• Total Carbs: 35.1 g
• Dietary Fiber: 6.8 g
• Protein: 4.1 g

The dietary needs meet for Curried Carrot and Acorn Squash Soup is Vegan