Curried Kabocha Squash Soup Recipe

Curried Kabocha Squash Soup

Ingredients

• 1 large (about 4lb) kabocha squash
• 1 medium (about 2 lb) acorn squash
• 1 bulb garlic
• 1 quarter cup fresh sage, roughly chopped
• 2 quarts vegetable broth
• 1 large sweet onion
• 4 tbsp olive oil
• 3 tbsp maple syrup
• Salt, pepper, paprika, and curry powder, to taste

Directions

• Preheat oven to 400 degrees.
• Cut squash in half, brush cut halves with olive oil, and season generously with salt, pepper, and paprika
• Place squash halves face down on a pair of baking sheets
• Cut the top off of a bulb of garlic. Drizzle the cut end with olive oil, and wrap in aluminum foil.
• Place the garlic and squash in the oven, and bake for 1 hour.
• Remove squash and garlic from the oven and set aside to cool
• In a large stock pot, sautee the onion with a small quantity of olive oil, until soft and translucent (about 5 minutes)
• Add the squash and scoop the roasted garlic out of the hulls
• Pour in the vegetable broth and stir until everything is combined
• Stir in the chopped sage, cover, and simmer over medium heat for 30 minutes.
• Season with salt, pepper, and curry powder.
• Add the maple syrup.
• Blend with an immersion blender until everything is smooth
• Re-cover the pot and simmer for an additional 30 minutes.
• Serve and enjoy!