Curried Acorn Squash Soup

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* Exported from MasterCook *

 

Curried Acorn Squash Soup

 

Recipe By :Lucy Saunders

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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2 acorn squash -- (about 2 lbs total)

1 cup water

1 quart vegetable stock

1/4 cup apricot fruit spread

2 tablespoons potato starch

3 tablespoons water

1 teaspoon curry powder

salt and freshly ground pepper -- to taste

toasted sesame seeds -- for garnish

 

Cut the acorn squash into quarters and remove seeds and stringy pith.

 

Place in a steamer basket in a large saucepan filled with 1 cup water; cover

tightly and steam for 20 minutes or until tender. Remove from heat, reserving

cooking liquid.

 

When squash has cooled enough to handle, remove skin. Cut cooked squash into

chunks. Puree in a blender along with reserved cooking liquid.

 

Heat broth to a simmer in a 2-quart saucepan. Add squash and apricot spread.

 

Thin potato starch with 3 tablespoons water and slowly add mixture to soup,

whisking constantly. Mix in seasonings and stir well to keep soup from becoming

lumpy as it thickens.

 

Taste and add more curry powder or salt and pepper if needed. Serve hot with a

sprinkling of toasted sesame seeds.

 

Source:

" Seasonal Soups "

Copyright:

" 1991 by Lucy Saunders, Inc. "

 

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Per Serving (excluding unknown items): 265 Calories; 4g Fat (13.2% calories from

fat); 8g Protein; 53g Carbohydrate; 7g Dietary Fiber; 2mg Cholesterol; 1635mg

Sodium. Exchanges: 3 1/2 Grain(Starch); 1 Fat.

 

NOTES : Fall brings small, tender acorn squash to market--try this recipe with

young squash as well as the more mature winter squash. The difference in

texture and taste may surprise you.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0