Servings: Serves 4-6
2 large acorn squash
3 tablespoons olive oil, divided
1 large onion, chopped
3 cloves garlic, chopped
1 tablespoon curry powder
2 honey crisp apple, peeled and chopped
4 cups low sodium chicken broth
1 cup apple cider
Greek yogurt, for serving
Heat oven to 375 degrees.
Slice squash in half, remove seeds, and place on a sheet tray. Drizzle with 1 tablespoon olive oil and season with salt and pepper. Roast for 50 minutes-1 hour, or until tender.
Heat remaining 2 tablespoons olive oil in a large saucepan. Add onions and garlic and sauté until tender, about 5 minutes. Sprinkle in curry powder and cook, while stirring, for 1 more minute. Add apples and sauté until soft, another 3 minutes. Stir in chicken broth, apple cider, and the flesh from the squash, lower heat to medium, and simmer for 25 minutes. Puree until smooth using a hand blender. Taste for seasoning and adjust with salt and pepper. Serve in warm bowls with a dollop of yogurt.
Recipe Courtesy of Paula Deen