Souper Skillet Supper: Acorn Squash Soup

This soup is fun to make and tastes utterly delicious.
Made in a skillet, it utilizes the second half of an
acorn squash with accompanying roasted garlic,
reserved after cooking Baked Acorn Squash with Apple.

Preparation: 10 minutes.  Cooking time: 1 hr.

Acorn Squash Soup (makes 2 bowls)

1/2 baked *acorn squash
2 medium cloves roasted *garlic
1 apple, peeled & sliced
1 medium yellow onion, diced
olive oil for sauteeing
1 medium-small potato, peeled & diced
3 cups chicken broth
1/2 bouillon cube
1 tsp butter
1/4 tsp salt
1/4 tsp sugar
1/4 tsp curry powder
fresh parsley, coriander or dill, snipped, for garnish (optional)

If your *squash half and garlic are frozen, allow
to stand at room temperature for 1 hour, or defrost
in a microwave for 2 - 3 minutes at half-power.

First in a separate pot, put on the broth along with
bouillon cube and the potato.  Bring to boil, reduce,
and simmer while preparing the rest of the soup.

In a stainless steel skillet (not cast-iron), heat up
1 tsp olive oil and add the onion. Saute gently on
medium-low heat, alternately covering & uncovering
the pan, until the onion is softening (5-8 minutes)

Add the apple and continue cooking.  When the mixture
becomes golden (5-8 minutes), add 1 tsp butter to the pan
along with the salt & sugar.  Continue to stir & cook down
for 5-8 more minutes.

Peel & chop up the squash (the peel slides right off);
squeeze out the roasted garlic from the skins.  Add to
pan, chopping all up with a spatula (2 minutes). 

Add the broth with potato, and add 1/4 tsp curry powder.
Return to the boil, then reduce heat, cover & simmer for
another 30 minutes, stirring occasionally.  Mash down the
ingredients and cook 10 more minutes.

Either put the soup through a sieve right over the pan, pushing
the solids through with a wooden spoon, or puree everything
in a food processor, depending on how smooth you want it.

Serve with a dollop of sour cream & a sprinkling of freshly-
snipped parsley, coriander or dill, if desired.