Roasted Acorn Squash Soup |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 4 |
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There are a lot of recipes out there for squash & pumpkin soups. I like this one because it is simple, flavorful, and healthy (no cream!). The garnishes and cranberries give it a unique flavor. Serve with fresh bread and a salad for a perfect fall meal. Ingredients:
2 acorn squash |
2 tablespoons butter |
1 medium onion, chopped |
1 stalk celery, chopped |
2 garlic cloves, chopped |
1 cup dry white wine |
1 quart chicken stock |
1/2 teaspoon nutmeg |
salt & pepper, to taste |
1 cup fresh cranberries, whole |
sunflower seeds, shelled, for garnish |
diced cucumber, for garnish |
honey, for garnish |
Directions:
1. Prepare the squash - cut each one in half & scoop out the seeds with a spoon. Place them skin side up on a greased cookie sheet & roast at 400 degrees until the flesh is soft, 30 - 45 minutes. Remove from the oven & let cool. Once cool, use a spoon to scoop the squash flesh out of its skin into a bowl.
2. Melt the butter in a large stockpot. Add onion & celery and saute over medium heat until soft, around 5 minutes. Add garlic and saute for another minute or so.
3. Add the wine and simmer for another 5 minutes. Add the stock and bring to a boil. Add the squash. Cover partially and simmer for 30 minutes.
4. Working in batches, puree the soup in a blender. Return it to the pot and bring to a boil. Season with salt, pepper, and nutmeg.
5. Add cranberries and simmer the soup for 5 - 10 minutes, until the berries are heated through and have just begun to burst.
6. Garnish each bowl with sunflower seed kernels, diced cucumber, and a drizzle of honey.
7. Enjoy!
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