Curried Acorn Squash Soup

• 1 acorn squash
• 4 cloves garlic peeled and smashed
• 1 teaspoon dried thyme
• 1 tablespoon olive oil Couple of
• 1 onion medium, diced
• 1/2 teaspoon powdered ginger
• 1 teaspoon Garam Masala
• 1/2 teaspoon cumin
• 4 cups chicken stock
• 1 tablespoon heavy cream optional

1. Pre-heat oven to 350 degrees.
2. Cut the squash in half and remove the seeds.
3. Sprinkle the cut sides with some salt, pepper, olive oil and thyme.
4. Add 1 peeled and smashed garlic clove in each half.
5. Place on a baking sheet with cut sides facing up. Cook for 1 hour. Can do ahead.
6. Over medium heat, place a large soup pot or dutch oven. Add a tablespoon or so of olive oil. Add the diced onions and the remaining 2 garlic cloves.
7. After 5 minutes, or after the onions are translucent, add a pinch of salt and pepper.
8. Immediately following the salt/pepper addition, add the ginger, garam masala and cumin. Cook for 1-2 minutes on medium heat.
9. Scoop out the cooked acorn squash and add to the soup pot.
10. Add the chicken stock and bring to a boil.
11. Using an immersion blender, puree the soup.
12. Turn off heat. Add more salt/pepper to taste and the heavy cream (if using).
13. Enjoy as is or with some croutons!

acorn, garlic, thyme, olive oil couple, onion, powdered ginger, garam masala, cumin, chicken stock, heavy cream

Taken from www.yummly.com/recipe/Curried-Acorn-Squash-Soup-1654484 (may not work)