Curried Acorn Squash Soup

We grow acorn squash pretty much to make this soup. It is delightfully sweet, its curried flavour gently elevated by a hint of dill.

Number of portions: 4

Serving size: ~300 g (just under 1 1/3 cups)

Calories per serving: ~180 kcal

Speed: Everyday Dish / Slow Food hybrid 

Experienced cook (active time): 25 minutes

Novice cook (active time): 40 minutes

Total elapsed time: 60–70 minutes (including squash baking)

LHSS Score: 6.1 / 10

2 lbs acorn squash (+ a little oil)

1 Tbsp (½ oz/14gr) butter or olive oil
1 medium onion, finely chopped
½ teaspoon dry dill weed
¼ teaspoon curry powder (can use more to taste)
1 pinch cayenne pepper
3 cups chicken stock (+ potentially more at the end, see point 6, Veg stock for Vegetarian)
½ cup heavy cream (or 1/4 cup yogurt)
½ tsp salt
¼ tsp pepper

1. To bake the squash, cut it in half, scoop out the seeds and cover the cut sides with oil. Turn over onto baking sheets and bake at 425°F for 20 to 30 minutes. Allow to cool before scooping out the flesh.
2. Once the squash flesh has been scooped out, sauté the onion in the melted butter. 
3. Add the squash and the herbs, mixing well. 
4. Add the stock, stir to combine, and simmer for 20 minutes.
5. Blend until perfectly smooth.
6. Pour in the cream and mix, and bring the soup back up to a gentle simmer before serving. (add stock to get the consistency of heavy cream)
7. Add salt and pepper, adjust the seasoning, and serve.