SWEET ‘N SPICY ACORN SQUASH SOUP

A creative rendition of sweet meets savory in a luscious medley of robust flavors and velvety texture leaving your tastebuds delighted.

1 medium acorn squash
1 medium yellow onion
1 small shallot
1 small rutabaga
8-10 heritage multi-colored carrots
2 cloves garlic
2 tablespoons extra virgin olive oil
1/2 teaspoon garam masala
1/2 teaspoon paprika
1 teaspoon red chili flakes
2 tablespoon red curry paste
2 tablespoons Penotti®Cookie Notti Crunchy
splash sesame oil
5 cups vegetable stock
1/4 cup heavy cream
2 bay leaves
3 lime leaves
1/2 teaspoon of balsamic glaze
fine sea salt to taste
fresh cracked pepper to taste
1/4 cup tempura flour
1/8 cup of ice cold water
2 green onion stalk chopped into rounds
2 tablespoons chopped fresh parsley

View the full recipe at sugarlovespices →