Roasted Acorn Squash Soup With Rosemary and Garlic |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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My mom and I had made stuffed Acorn Squash for Thanksgiving and there were a few left over in my fridge so I thought I'd try using them up. This turned out quite yummy and even my squash-suspicious husband enjoyed it! Ingredients:
2 tablespoons clarified butter (ghee) or 2 tablespoons olive oil |
6 plump garlic cloves, smashed and roughly diced |
1 1/2 cups diced onions (vidalia is best) |
3 tablespoons minced fresh rosemary |
1 teaspoon dried thyme |
1 teaspoon kosher salt |
3 cups pre-roasted acorn squash |
3 cups broth (chicken or vegetable) |
1 cup milk |
fresh ground pepper |
cubed gruyere cheese (to garnish) |
Directions:
1. If you don't have any pre-roasted Thanksgiving leftovers -
2. Halve and scoop out the innards of 2 medium to large Acorn Squash. Roast them, cut side down in a 400 degree oven for about 45min or until tender when pierced with a fork. Remove from oven and allow to cool. When cool scoop out flesh and set aside.
3. Heat the ghee or oil in a deep sauce pan on medium heat. When warm add the onions, 4 cloves of garlic, rosemary, thyme, and salt.
4. Cook gently until the onions are translucent and just beginning to caramelize(about 8-10 minutes).
5. At this stage add your scooped out squash and gently mash it with a wooden spoon until it is soft and broken up and entirely incorporated with the onion, garlic and herbs.
6. Cook this mixture over medium heat for about 5 minutes or until squash is bubbling. Add the other two cloves of garlic, the broth and the milk.
7. Gently mix all. If it is too thick add a little more milk and adjust seasonings.
8. Allow this to gently simmer for about 5-8 minutes.
9. Turn off the heat.
10. Puree approximately half of the soup in a blender until smooth and add back to the pot. Mix thouroughly.
11. Serve piping hot with little cubes of gruyere scattered over the top.
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