Curried Acorn Squash Soup

Try pouring this soup into small cups for a first course at Thanksgiving dinner.

Serves: 6Hands-on: 20 minutesTotal: 40 minutesDifficulty: Easy

Serves: 6


  • 4 cups baked acorn squash pulp
  • 2 cups cooked apples
  • 5 cups vegetable broth
  • 2 tsp. curry powder
  • 1 tsp. cinnamon
  • 1⁄4 tsp. ginger
  • 1⁄4 cup. heavy cream
  • 2 tsp. salt
  • 1⁄4 tsp. ground black pepper
  • 6 Tbsp. sour cream
  • 1⁄2 tsp. fresh grated nutmeg


  • Working in batches, place squash, apples, and broth into a blender; process until puréed. Pour into a large sauce pan; stir in curry powder, cinnamon, and ginger. Place over medium heat; simmer 15 minutes. Add more water or broth if necessary.
  • Stir in heavy cream and add salt and pepper; simmer 5 minutes.
  • Remove from heat. Ladle soup into bowls; garnish with sour cream and grated nutmeg.