Ingredients
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1 acorn squash
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Olive oil, for roasting
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Salt and pepper to taste
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1 tablespoon (15 milliliters) olive oil
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1/2 onion, chopped
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1/2 large potato, peeled and cubed
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1 garlic clove, minced
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1/2 teaspoon (3 milliliters) curry powder
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1/4 teaspoon (2 milliliters) cinnamon
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1/8 teaspoon (1 milliliter) nutmeg, grated
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3 cups (720 milliliters) vegetable broth
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1/4 cup (60 milliliters) cream
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2 teaspoons (10 milliliters) lime juice
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Salt and pepper to taste
Directions
- Preheat oven to 375F (190C).
- Cut squash in half and de-seed.
- Brush squash with olive oil and sprinkle with salt and pepper. Place cut side down on a cookie sheet. Roast in oven until soft, about 50 minutes.
- Add olive oil to a pot and heat.
- Combine onion, potato, garlic, curry powder, cinnamon and nutmeg and cook for a few minutes.
- Scoop out flesh of roasted squash and add to pot.
- Add stock and cream and bring to a boil. Turn down to a simmer and add lime juice.
- Cook for 30 minutes or until potato is tender.
- Using an immersion blender, puree until smooth.
- Pour into pitcher. Pour into one half of bowl. At the same time, pour broccoli garlic soup into the other half of bowl.
- Top with pumpkin seeds.
- Enjoy!
