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

Make It: English Vanilla Sugar Scones

Most people don’t know this but making scones is about the easiest baking thing in the world, and the recipe is generally very forgiving. You can add basically any small or dried fruit to the mixture to give it your own special twist, but I chose to go classic. A few weeks ago, my boyfriend and I went to a wine tasting event where we stumbled upon a local business called 2 English Ladies and picked up some legit lime curd and clotted cream. Best way to be british in a jiff!

English Vanilla Sugar Scones:

  • 2 cups self raising flour
  • ½ stick cold butter ( feel free to add a whole stick if you want fluffier scones.)
  • 1 level tsp baking powder
  • ½ tsp sal
  • ½ cup of milk, any kind (higher the dairy fat, the creamier the scone.)
  • 1 egg beaten with a little milk
  • ½ tablespoon vanilla

Preparation:

Heat the oven to 400°F. Grease and flour a baking sheet. Sieve the flour into a roomy baking bowl then add the butter, baking powder and salt. Quickly rub the butter into the flour until the mixture resembles fine breadcrumbs. Make a well in the center and using a dinner knife, stir in enough milk to make a soft, pliable dough. Turn the mixture on to a floured board and knead very lightly until just smooth. Roll out small-medium balls and place them on your baking sheet. If you have parchment paper, I recommend using that. If not, greasing a tray the regular way with your favorite type of butter, cooking spray, or olive oil spray would work too. Place on the baking tray and brush with the beaten egg and milk mixture, sprinkle the tops with a little sugar to add a little baked sweetness and crunch. Bake near the top of the hot oven for 15 minutes or until golden brown and well risen. (It might take as long as 25 minutes, depending on the density of your scones.)
Cool on a wire rack before eating. Serve with butter, or lashings of jam and cream. (Or with your favorite fruit curd and clotted cream!)

Worth the baking, makes a great snack, tea time treat, or breakfast.

 

Thanks and happy eats,

Lisa