You guys. I told you. I have an addiction.
This recipe is adapted from Tartlette. I’m sure I’ll be making it again, although I will admit it was missing… something. I still can’t put my finger on it. More maple syrup? Apples? Bacon? Probably bacon. But I don’t eat pigs anymore, so that idea’s shot. Suggestions, please?
But other than the missing ingredient, this soup was pretty good. I ate it for about a week after I made it, so it couldn’t have been terrible, right? It did pack a lot of flavor. Squash based soups are always so deliciously creamy without all the extra calories. Plus, they’re chock-full-o-
nutsvegetables so they’re like, healthy or something.
What You Need:
- 2 mini acorn squash, peeled and cubed (about 3 cups)
- a little more than 2 tablespoons of olive oil, divided
- 1 sweet onion, coarsely chopped
- 1 teaspoon curry powder
- 3 medium sweet potatoes, peeled and cubed
- 8 cups vegetable or chicken stock
- 1/4 cup maple syrup
- dried spices to taste (thyme, rosemary, oregano, nutmeg, whatever you can find!)
- coarse salt and freshly ground pepper
What you Do:
1. Preheat the oven to 375F.
2. Put cubed squash in a baking dish, drizzle with one teaspoon of olive oil (or use your handy dandy MISTO!!!) and roast until soft – 20-30 minutes.
3. Heat about a tablespoon of oil in a large soup pot over med-hi heat. (le sigh, someday I will have my Le Cruset cookware…). Add the onion and curry powder and cook until onion is soft and almost translucent.
5. Let the soup cool a bit, and then blend the ish out of it with your immersion blender. If you don’t have an immersion blender, you can use a blender or food processor.
What’s your favorite winter soup? Any I should try to recreate here?