Curried Acorn Squash And Tomato Soup

• 3 cups Peeled, Seeded And Small-cubed Acorn Squash
• 2 cloves Garlic
• 1 whole Seeded Tomato
• 3 Tablespoons Olive Oil
• 1 teaspoon Curry Powder
• Salt And Pepper
• 8-1/2 ounces, fluid Broth (chicked Or Vegetable)
• 2 dashes Or More Worcestershire Sauce
• 1/2 teaspoons Red Wine Or Cider Vinegar
• Red Pepper Flakes To Taste (optional)

1. Cube the squash and tomatoes and lay out on a lined baking sheet with the peeled garlic. Drizzle with olive oil and sprinkle with curry powder, salt and pepper.
2. Bake at 375 degrees for about 30 minutes, or until the squash is nice and soft.
3. Dump into a food processor and blend until smooth. Add some of the chicken broth if you need some liquid to get it blending.
4. Return blended squash mixture to a pan over low heat. Add the rest of the chicken broth, a few shakes of Worcestershire and vinegar. (If you like heat, now is the time to add the red pepper flakes.)
5. Mix well and enjoy!

garlic, tomato, olive oil, curry, salt, dashes, red wine, red pepper

Taken from tastykitchen.com/recipes/soups/curried-acorn-squash-and-tomato-soup/ (may not work)