Roasted Acorn Squash Soup - WAFB 9 News Baton Rouge, Louisiana News, Weather, Sports

Roasted Acorn Squash Soup

Posted:

Prep Time: 3 Hours

Yields: 6–8 Servings

Comment:

Winter squash, such as butternut, Hubbard and the golden and green acorn squash, are wonderful in everything from risotto to cream soups. When roasted, the flavor of the squash is enhanced and adds beautiful flavor to the dish. You may wish to microwave the squash for 10–12 minutes prior to roasting in order to speed up the process.

Ingredients:

4 acorn squash, halved and seeded

½ cup olive oil, divided

½ pound butter

1 cup diced onions

1 cup diced celery

½ cup diced red bell peppers

¼ cup minced garlic

½ cup flour

2 quarts chicken stock

½ tsp nutmeg

¼ tsp ground clove

¼ tsp ground cinnamon

salt and black pepper to taste

granulated garlic to taste

1 cup heavy whipping cream

¼ cup chopped parsley for garnish

Method:

Preheat oven to 375°F. Wrap acorn squash in clear wrap then microwave, 3 squash halves at a time, 10–12 minutes to soften. When done, remove clear wrap and brush flesh with ¼ cup olive oil. Place squash flesh-side down, on a cookie sheet and cover tightly with foil. Bake 45 minutes or until squash is fork-tender. Remove from oven, uncover and turn squash flesh-side up and brush with remaining olive oil. Return squash to oven and roast 30 minutes. Remove from oven and allow to cool 45 minutes. When cool, using a spoon, scrape meat from the shells. Discard all shells and set meat aside. In a 1-gallon, heavy-bottomed soup pot, heat butter over medium-high heat. Add onions, celery, bell peppers and minced garlic then sauté 3–5 minutes or until vegetables are wilted. Add reserved squash and blend well into the vegetable mixture. Blend in flour, stirring well to incorporate. Add stock, one ladle at a time, to achieve a soup-like consistency. Bring to a low boil then reduce to simmer, adding more stock as necessary. Add nutmeg, clove and cinnamon, blending well into the mixture. Season to taste using salt, black pepper and granulated garlic. Add heavy cream and simmer 30 minutes, stirring occasionally. Additional stock may be added to retain consistency. Using an immersion blender or food processor, purée mixture until smooth. Once smooth, strain soup through a china cap or fine sieve, removing all lumps. Serve immediately in warmed soup bowls and garnish with chopped parsley.

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