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Curried Acorn Squash Soup

Serves 6
Ready in 90 mins
Prep time 10 mins
Cooking time 80 mins
281 calories per serving


> 2 medium acorn or butternut squash ( about 3 lb. )
> 3 cups low sodium chicken broth
> 3 cups fat-free half-and-half
> 1/3 cup firmly packed brown sugar
> 1 teaspoon ground cinnamon
> 1/4 teaspoon nutmeg
> 1/4 cup creamy peanut butter
> 2 tablespoons red curry paste


Preheat oven to 350°F. Lightly coat two baking pans with nonstick cooking spray. Cut each squash in half lengthwise; remove and discard seeds and membranes. Place squash halves, cut side down, in baking pans. Bake, uncovered, 1 hour. Let cool. Scoop out pulp; discard rind. Place pulp in a food processor; purée 2 minutes or until smooth.
Combine puréed squash, chicken broth, half-and-half, sugar, cinnamon and nutmeg in a large Dutch oven or heavy soup pot; stir. Cook on stove-top, uncovered, over low heat for 15 minutes or until heated through, stirring occasionally.
In a medium bowl whisk peanut butter and curry paste with 1 cup of the hot soup until smooth; stir mixture into soup and cook 5 minutes more. Serve warm.

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