Curried Acorn Squash Soup

Curried Acorn Squash Soup

Curried Acorn Squash Soup

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