Yet another variation on a classic soup that disappears almost immediately upon serving. The name might sound odd but the result is oh so easy to achieve and ultra-yummy. The key is the Maple Syrup.
Ingredients
- 1 – large Acorn Squash
- 3 Tbsp Maple Syrup
- 1 Tbsp Vegetable or Olive Oil
- 1/2 cups diced Onion
- 1 litre Chicken Stock (or Mushroom Stock if going Vegan)
- 2 Tbsp Sweet Curry paste (or Sweet Garlic Pickle)
- Salt and Pepper (to taste).
Preparation
- Preheat the oven to 375 degrees.
- Cut squash in half, remove and discard the seeds.
- Pour the Maple Syrup into the bottom of a large oven baking dish.
- Place the Squash, cut side down in the Maple Syrup.
- Into the oven for 40 – 45 minutes or until the Squash is completely cooked and mushy.
- Remove and discard the rind from the Squash and toss the Squash into your food processor along with the remaining Maple Syrup from the dish.
- Whirr it up until a paste.
- Time to put a large pot onto Medium – High heat with the Oil onboard.
- Saute the Onions until translucent.
- Add the whirred up Squash mixture to the pot and stir in the Onion.
- Add the Sweet Curry Paste and the Chicken Stock and mix well.
- Add Salt and Pepper to taste.
- Reduce heat and simmer until dinner time (usually about a half hour) stirring occasionally to keep from lumping.
- Serve hot as an opening dish.
Notes
- For thicker soup you can double the amount of Squash
- These proportions will probably work fine scaled up to 10 or 15 Squashes if doing for a large gathering.
- If Curry is not your thing there are you can leave out the paste and add a bit more Salt and Pepper or try another condiment like Southwest Spice or even a Tbsp of Vinegar right at the end to make a hot and sour soup.
- For an extra rich soup you could add Cream or (even better) Coconut Milk about 5 minutes before serving.
(above reprinted from the old ‘Fortissime’ website on the chance Harbir is having hunger pangs again…)