Make It: Roasted Acorn and Butternut Squash Soup

Using up the last part of my CSA delivery is always a challenge. There it was, a weirdly shaped Acorn Squash, sitting on my kitchen, as if it was mocking me with it’s hard outer shell and culinary obscurity. What the heck was I going to do with this thing? Dealing with a squash in the kitchen is no easy feat, and it’s an underrated undertaking.

What is the best way of dealing with a veggie like this? Roasted, with olive oil and salt. Easy enough right?

I knew that I wanted to make soup with it. And I knew one small Acorn Squash wasn’t going to suffice so I bought a medium sized Butternut Squash to help balance it out.

Roasted Acorn and Butternut Squash Soup

  • 2 pounds squash, halved, seeded, and cut into 1-inch pieces
  • Olive Oil
  • 1 1/2 cups diced onion
  • 2 carrots, peeled and diced
  • 2 stalks of celery, cleaned and roughly chopped into bite size pieces
  • 3 (13 3/4-ounce) cans chicken broth (or two boxes)
  • 1/2 teaspoon sea salt
  • 2 tablespoons butter
  • 1/2 cup light cream or heavy cream (I went with one of the small cartons of heavy for this.)
  • Sour cream, a dallop for garnish

Halve your squash, using a very sharp serrated knife and a lot of patience as it will take a few minutes to crack these bad boys open. Clean out the seeds thoroughly, using a spoon to carve out the innards and stringy bits. Preheat your oven to 400 degrees, place your squash face up on a cookie sheet and drizzle with olive oil, placing a small pad of butter in the center of seed pit to keep it moist. Bake for 40 minutes, or until a fork can go through the flesh with ease.

Dice your onion, celery, carrots, and brown them in a deep pan with olive oil. Once the onions start to caramelize the mirepoix, add your chicken stock/chicken broth to the pan. Cook for about 20 – 25 minutes, stiring frequently.

When the squash is fully baked, scrape out the warm insides of the halves directly into a food processor or high-powered blender, adding in the rest of your butter, heavy cream, and a dash of salt. Blend until smooth, adding in your chicken stock and blending again. Serve warm, with a dallop of sour cream.

This soup, although a bit calorie dense due to all of the cream and butter, is great to make ahead for a warm way to heat up the cold Autumn nights.

Enjoy!

Thanks and happy eats,

Lisa

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