Curried Squash & White Bean Soup

• 1 whole Medium Acorn Squash
• 1 Tablespoon Olive Oil
• 1 whole Small Garlic Clove, Minced
• 1/2 teaspoons Salt
• 1/2 teaspoons Curry Powder
• 1/2 teaspoons Paprika
• 1/8 teaspoons Cayenne Pepper
• 1/2 teaspoons Ground Coriander (optional)
• 1/2 teaspoons Turmeric (optional)
• 1-1/2 cup Chicken Broth Or More, As Needed
• 1 cup Canned White Beans, Such As Great Northern
• 2 Tablespoons Sour Cream (fat Free Or Regular)
• 1 Tablespoon Chopped Fresh Cilantro Or Parsley

1. 1. Preheat oven to 400u0b0F/200u0b0C.
2. 2. Cut squash in half and remove seeds. Place squash on a greased baking sheet, cut sides down. Roast squash in oven until flesh is soft, about 40 minutes. Let squash cool slightly and then scoop out the flesh with a spoon (or wait until it's very cool and peel off the skin, which is more fun).
3. 3. In a pot or saucepan, heat oil over medium heat. Add garlic and saute 1 minute until lightly browned and fragrant. Add squash and cook for 30 seconds. Add salt and spices and toss together for 30 seconds longer.
4. 4. Stir in broth and beans. Bring to a simmer and cook, covered and stirring occasionally, for 15 minutes. Break up the squash chunks with a wooden spoon for a creamier consistency.
5. 5. Combine sour cream and parsley. Place soup in bowls and top with a dollop of sour cream mixture.

olive oil, garlic, salt, curry powder, paprika, cayenne pepper, ground coriander, turmeric, chicken broth, white beans, sour cream, fresh cilantro

Taken from tastykitchen.com/recipes/soups/curried-squash-white-bean-soup/ (may not work)