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Ingredients

1 acorn squash 1 tablespoon extra-virgin olive oil 1 small white onion, chopped ½ tablespoon freshly minced garlic ½ tablespoon freshly minced ginger 1 large Golden Delicious apple - peeled, cored, and chopped 1 (14.5 ounce) can fat-free chicken broth, divided ½ tablespoon curry powder ½ teaspoon ground cinnamon ½ teaspoon ground cardamom 1 pinch cayenne pepper salt and ground black pepper to taste

Nutrition Info

130.8 calories carbohydrate: 23.1 g cholesterol: : - fat: 3.8 g fiber: 4 g protein: 4 g saturatedFat: 0.5 g servingSize: - sodium: 209.3 mg sugar: 9 g transFat: : - unsaturatedFat: : -

Preheat the oven to 400 degrees F (200 degrees C).
Cut acorn squash in half and remove seeds and pulp. Place cut-side down in a baking dish, add about 1 inch of water.
Roast in the preheated oven until a knife can be easily inserted, 20 to 30 minutes.
While squash roasts, heat oil in a medium saucepan over medium-high heat. Saute onion until almost translucent, about 5 minutes. Mix in garlic and ginger. Add apple and cook, stirring regularly to keep from sticking, until it starts to get mushy, 7 to 10 minutes. Pour in 1/4 of the chicken broth. Add curry powder, cinnamon, cardamom, cayenne, salt, and pepper.
Remove squash from the oven and let cool enough to handle, about 5 minutes. Remove skin carefully, chop flesh roughly with a knife, and mash some of the flesh.
Add squash to the pot with remaining chicken broth. Simmer soup over medium-low heat, stirring occasionally, for 5 to 10 minutes. Taste and adjust seasoning as needed. Pour into large bowls and serve.

4 servings

A fall-tastic soup featuring acorn squash, apple, ginger, and curry.