Delicata and Acorn Squash Soup |
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Prep Time: 45 Minutes Cook Time: 45 Minutes |
Ready In: 90 Minutes Servings: 6 |
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This is a tasty recipe for winter squash, yielding a smooth, delicious and healthy soup that is a rich golden color. Ingredients:
2 lbs delicata squash, cut in half, seeded, peeled & cut into large pieces |
1 lb acorn squash, cut in half, seeded, peeled & cut into large pieces |
1 tablespoon butter (i used olive oil) |
1 large sweet onion, peeled & coarsely chopped, sauteed in butter (or olive oil) |
4 garlic cloves, minced |
2 medium yukon gold potatoes, peeled & cut into large cubes (i didn't peel) |
3 medium tomatoes, peeled, seeded, & coarsely chopped (i didn't peel or seed, instead using whole tomatoes) |
2 tablespoons chopped flat leaf parsley (i substituted about 4 tbsp. of regular curly leaf parsley) |
2 bay leaves |
1 teaspoon fresh thyme leave (i used about a tablespoon) |
1 teaspoon fresh marjoram (i used about a tablespoon) |
2 tablespoons summer savory, leaves (optional, not part of original recipe) |
3 tablespoons high-quality extra virgin olive oil |
6 -8 cups chicken stock (i substituted vegetable stock) |
sea salt |
fresh ground black pepper |
6 tablespoons hazelnut oil (i substituted green gold pumpkin seed oil, available from chefshop.com, excellent taste & nice col) |
6 tablespoons creme fraiche (i substituted sour cream) |
Directions:
1. In a large 6- to 8-quart pot, combine all ingredients except the chicken or vegetable stock, hazelnut oil & creme fraiche or sour cream. Pour enough stock over the vegetables to cover them. Bring to a boil, reduce heat to a simmer, and cook for 30 minutes.
2. Let soup cool briefly. Using food processor, blender, or Vita-Mix, puree soup in batches until smooth. Return soup to the pot, correct seasonings, and warm to serving temperature.
3. Ladle soup into warm soup bowls. Drizzle each serving with a tablespoon of hazelnut or pumpkin seed oil and finish with a dollop of creme fraiche or sour cream.
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