EmJoy's Kitchen: Curried Acorn Squash Soup

Last night my roommate and I had the Food Network on (of course), and I said to her, longingly, "I wish we had an immersion blender." She responded, "Oh, I have one." WHAT?! So apparently we've had a neglected immersion blender hiding in the cupboard for the past 5 months! I went to sleep dreaming of things that I could blend, and today I searched the kitchen, gathered up some random veggies, and created this smooth, sweet, and slightly spicy soup :)

Curried Acorn Squash Soup

Ingredients

1 acorn squash, halved and seeded
1 C chopped carrots
1 C chopped red bell pepper
2 Tbsp Olive Oil
2 Tbsp butter
3/4 cup diced white onion
3 tsp red curry paste
3 C vegetable broth
1 C half n half
1/2 tsp nutmeg
salt & pepper

1. Roast the veggies.
Place the two halves of the squash face-down in a baking dish. Toss the carrots and peppers in some olive oil, crack a little salt and pepper on them, and nestle them around the squash. Cover with foil and roast for about 45 minutes at 350 degrees, until the veggies are tender.

Mmmm roasted squash, peppers, and carrots :)

Onions and red curry paste, cooking in butter

2. In a soup pot, cook the onions in butter at a medium-low heat for 3-5 minutes, until they are translucent and tender. Add 3 tsp of red curry paste and cook for another 5 minutes.

3. Scoop the roasted squash out of its skin, and add it to the pot along with the carrots and peppers. Add the vegetable broth and bring the soup to a boil. Reduce the heat, cover, and let it simmer for 10 minutes.

4. Remove from heat and use the immersion blender to puree until smooth. (Or you can blend the soup in batches in a food processor or blender).