Roasted Acorn Squash Soup

• 5 pieces Bacon
• 3.5-4 pounds Acorn Squash
• 1 onion
• olive oil for brushing
• 4-5 cloves garlics, skin on
• 2 stalks celery
• 1 golden delicious apple, chopped
• 2-3 cups chicken broth
• 1/4 cup evaporated milk
• 1 tablespoon good quality curry powder
• 4 tablespoons brown sugar, divided
• 1/2 teaspoon cayenne
• a pinch of cumin
• salt and pepper to taste
• 1 bunch scallion, for garnish

1. Fry bacon strips in pan with half a tablespoon of olive oil in medium heat until crispy, then set aside on a paper towel
2. Roasting of Squash: Preheat oven to 425F
3. Halve squash and brush both sides with a mixture of olive oil, a little salt, and the divided 2 tablespoon of brown sugar
4. Place squash cup side down and roast for 50 min
5. Let squash cool until can be handled by hands
6. Remove charred squash skin
7. In a medium pot, sautee onion, celery, and apple until tender
8. Add curry powder, cayenne, cumin, salt and , then add squash into the pot and stir thoroughly
9. Transfer squash mixture into blender and puree it
10. In the same medium pot, heat 2-3 cups of chicken broth, depending on the consistency of your preference
11. Transfer the squash puree back into the warm broth and mix
12. Just before boiling, add evaporated milk
13. Serve immediately with crumbled crispy bacon and chopped scallions
14. This recipe is very versatile. Using butternut squash is just as tasty !

bacon, acorn squash, onion, olive oil, cloves garlics, stalks celery, golden delicious apple, chicken broth, milk, curry powder, brown sugar, cayenne, cumin, salt, scallion

Taken from food52.com/recipes/7590-roasted-acorn-squash-soup (may not work)