Art post!

Foodie: Curried Squash Soup

Fuzzy's favorite squash soup

what you will need:

1 acorn squash
1 medium onion
handful of nuts (optional, I put nuts in for extra protein)
1/2 teaspoon minced garlic or one crushed clove of garlic
1 teaspoon olive oil
butter
brown sugar
1 1/4 cup chicken broth
1/2 heavy cream.
1/2 teaspoon curry

Cut squash in half and clean out in the innards, score inside with a knife and then mush in butter into little crevices left by knife. need only thing layer. Sprinkle in brown sugar. Wrap in aluminum foil and bake in a water-filled pan for 1 hour @ 375 degrees.

Dice onion and cook with garlic in olive oil until onions become brown and transparent. Pour in chicken broth and simmer 7 minutes. Pour mixture into blender (this step optional, due to the fact this is where I put in the nuts). Liquify till no lumps present.

When squash is done, scoop out sweet buttery baked flesh, pour in broth/onion mixture for liquid and liquify once again. Add your cream and curry. If mixture is too thick, add milk 1/3 cup at a time until getting desired consistancy.

Makes 4 servings, may also serve with dollap of sour cream or plain yogurt