Curried, Acorn Squash Soup
- 3 Pounds Acorn Squash, 2 medium squash
- 1 Large Onion, minced
- Vegetable Oil, for frying
- 1 1/2 Tablespoons Butt Kickin' Hot, Jamaican Curry Blend
- 2 Cups Potatoes, diced
- 4 Cups Chicken Broth, as needed
- 1 Cup Heavy Whipping Cream
- Minced Red Hot Pepper, for garnish
Prep the squash by cutting it in half, then scooping out the seat. Place the halved Acorn Squash on a parchment lined sheet pan, cut side down. Cook for about 45 minutes, or until a knife can easily be inserted into the side of the squash.
Take them out of the oven, and let them cool. When they're cook, you can shred them into a bowl. I used a soup spoon to do this.
2. Mince the onion and cook over medium heat, in a little oil, in the pot you'll be finishing the soup in. When the onions are almost soft, add the Curry Blend, stir in, then add the potatoes that you've chopped to about 1/2".
3. After you've added the potatoes, cover them with chicken broth. I used about 2 cups during this process.
Simmer the potatoes for 10 - 15 minutes.
4. When the potatoes are soft, mash them with a potato masher.
Add the cooked squash, and enough chicken broth so that the soup won't spit at you while it continues to cook.
5. Let this cook for about 10 minutes, the blend the soup. I used an immersion blender for this step, but you could easily use either a food processor, or a blender.
Add the Heavy Whipping Cream and serve immediately.