Acorn squash has a beautiful balance of natural sugars, carbohydrates and Vitamin A. I like to use Acorn squash in replace of butternut squash for its sweet nutty flavor that works well with curry. The trick to preparing this soup quickly is to cut the vegetables into small pieces or as thinly as possible. Don’t be intimidated by the unusual shape and tough skin of Acorn squash. It peels easily with a swivel peeler or sharp serrated knife.
Fall Curried Acorn Squash Soup
Makes 6 servings
5 cups vegetable broth
1 tablespoon olive oil
2 cloves garlic, minced
1 1/2 cups celery, chopped into small dice
1 cup onion, chopped into small dice
1/2 cup carrot, chopped into small dice
2 tablespoons curry powder
1 tablespoons fresh ginger, minced
1/2 teaspoons, plus pinch, of Himalayan or Celtic sea salt
5 cups butternut squash or kombocha, peeled and thinly sliced into 2-inch pieces
1 teaspoon apple cider or umeboshi vinegar
Optional garnish: toasted pumpkin seeds and dash cayenne
Heat oil over medium heat in your pot add onion sauté for 5 minutes until lightly brown then add celery, squash, garlic, curry powder, ginger and broth bring to a boil, cover, reduce heat to a simmer and cook 30 minutes. Let cool. Transfer mixture, in batches, to a blender and blend until smooth. Add vinegar and salt. Ladle into a serving into a bowl, garnish with optional pumpkin seeds and cayenne, and serve.
Adina Niemerow, author of "Super Cleanse," has studied holistic cooking and nutrition at schools around the world and has worked with wellness retreats and restaurants including The French Laundry in Napa Valley, California. Please visit her website at AdinaNiemerow.com.