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3 medium sized Acorn squash, halved and seeded
½ cup Onion, chopped
3-4 tsp Spirits & Spice Curry With A Kick
2 Tbsp Spirits & Spice Garlic and Butter Extra Virgin Olive Oil
3 cups Chicken broth
1 cup Half-and-half cream
½ tsp Ground nutmeg
Salt and pepper to taste (Spirits & Spice Turmeric Salt is healthy and amazing here too)
Crumbled cooked bacon, optional
Garnish- *Sour cream in a squirt bottle OR Spirits & Spice Styrian Pumpkin Seed Oil with pour spout
Place squash, cut side down, in a greased shallow baking pan. Bake at 350° for 35-40 minutes or until the squash is almost tender.
In a large saucepan, sauté onion and Spirits & Spice Curry With A Kick in Spirits & Spice Garlic and Butter Extra Virgin Olive Oil until the onion is tender. Remove from the heat; set aside. Carefully scoop out squash; add pulp to saucepan. Gradually add broth. Cook over medium heat for 15-20 minutes or until squash is very tender. Cool slightly.
In a food processor, process the squash mixture until smooth; return to saucepan. Stir in the cream, nutmeg, salt and pepper. Cook over low heat until heated through (do not boil). Garnish with bacon if desired.
For Garnish- Squirt sour cream OR carefully pour Spirits & Spice Styrian Pumpkin Seed Oil in concentric circles on top of the soup. Using a toothpick, starting from the middle of the circle, carefully draw outwards to the edge of the bowl. Do this 6-8 times to get the spider web effect.
From the kitchen of Dustin, Spirits & Spice Lead Personal Concierge