- 1 acorn squash, halved and seeded (should come out to about 3 1/2 cups cooked)
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 1/2 teaspoon curry powder
- 1/2 teaspoon paprika
- 1/8 teaspoon cayenne
- 1/2 teaspoon ground coriander (optional)
- 1/2 teaspoon turmeric (optional)
- 1 1/2 cup low-sodium chicken broth, or more as needed
- 1 cup canned white beans, such as great northern
- 2 tablespoons sour cream (fat free or regular)
- 1 tablespoon chopped fresh parsley or cilantro
Preheat the oven to 400 degrees.
Place the squash on a greased baking sheet, cut sides down, and roast in oven until the flesh is soft, about 40 minutes. Let cool slightly and scoop out the flesh with a spoon (or wait until very cool and peel off the skin, which is more fun).
In a pot or saucepan, heat the oil over medium heat. Add garlic and sauté 1 minute, until lightly browned and fragrant. Add the squash, cook 30 seconds. Add the salt and spices, and toss together for 30 seconds longer.
Stir in the broth and beans. Bring to a simmer and cook, covered, stirring occasionally, for 15 minutes. Break up chunks with a wooden spoon for a creamier consistency.
Combine the sour cream and parsley in a separate bowl. Place the soup in bowl and top with a dollop of the sour cream mixture.