Acorn Squash & Sweet Potato Soup

Directions

Preheat the oven to 375℉ (190℃).

Cut the acorn squash in halves.

Place them in a baking dish , drizzle with one teaspoon olive oil and roast for about 20 to 30 minutes. Let cool.

Peel the skin off and reserve the flesh.

Heat the remaining tablespoon oil in a large heavy soup pot set over medium high heat. '

Add the onion and curry powder and cook until the onion is almost translucent, about 4 minutes.

Add the sweet potatoes, stock, maple syrup, thyme and nutmeg and the flesh from the acorn squash.

Bring the soup to a boil, reduce the heat and simmer, uncovered, until the potatoes are tender, about 30 minutes.

Remove the thyme sprigs. Let the soup cool a little.

Purée the soup until smooth with an immersion blender or a blender/food processor.

Reheat the soup before serving and adjust the seasoning with salt and pepper if necessary.

In the bowl of an electric mixer fitted with the whisk attachment, whip the heavy cream to soft peaks.

Add the rum and lemon zest and continue whipping until firm.

Use a dollop on top of the soup and sprinkle with fresh thyme and chopped thyme.