Acorn Squash Soup from The Intolerant Gourmet by Barbara Kafka
I have always found it tedious to scrape the fibrous and seedy interiors out of acorn squash before cooking them. Fortunately, I have found the answer: use a me
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Ingredients
- 1½ pounds acorn squash, split, seeds and fibers scraped or scooped from center
- 3 cloves garlic, smashed and peeled
- ½ teaspoon curry powder, preferably Caribbean
- Kosher salt
- 1 cup chicken stock (any of the homemade stocks, or sterile-pack)
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