I just did a calculation and there’s only 4 more months until warm weather – March, April, May, June! Granted, February just started, but some of us up here are snowed in and frozen solid…
…anyway, the squash that we received during our CSA this past summer has lasted a relatively long time. In fact, I still have some laying around and it needs to be used up. This soup that I made utilized the acorn squash that I hadn’t used yet. This really hit the spot on a cold snowy day when basketball & pep band were cancelled.
You need to do one of two things with this recipe: either 1) roast the squash ahead of time, or 2) have a good 2+ hours to make dinner. Trust me on this one.
Acorn Squash Soup
Adapted from Guy Fieri
- 3 whole acorn squash
- 6 shallots (3 whole, 3 diced)
- 6 cloves garlic, peeled
- 3 tbsp olive oil
- salt & pepper, to taste
- 2 tbsp butter
- 4 cups stock (I used chicken)
- cayenne pepper to taste
- 1/4 tsp white pepper (white pepper is so…weird)
- 1 tsp sage (dry)
- 1/2 tsp thyme
- 1/2 tsp marjoram
- 1 cup heavy cream
- 1 tbsp Worcestershire sauce
- 1/4 cup grated Parmesan cheese
- DO THIS STEP AHEAD OF TIME IF NEEDED: Preheat the oven to 350*. Cut the squash in half on the equator and remove the seeds with a spoon. Cut a flat spot on each end so the squash will lay flat. Line a baking sheet with foil and on, lay the squash, cut side up. To 3 of the halves, add a whole shallot. To the other 3 add 2 cloves of garlic. Sprinkle with salt & pepper and drizzle with 2 tbsp of the oil. Roast in the oven until very tender; approximately 1 hour. Remove from oven & when cool enough to touch, scoop the squash from the skin, keeping the roasted shallots & garlic with the scooped squash.
- In a large Dutch oven, heat 1 tbsp of oil and the butter over medium-high heat. Add the raw, diced shallots & saute until they begin to carmelize.
- Deglaze the pan with 1/2 cup of the stock and stir to remove any bits of shallot off of the bottom of the pan. Reduce the heat and add the squash, roasted shallots & roasted garlic. Stir,then add in the remaining stock. Stir to combine, then puree with a stick blender.
- Add in the cayenne, white pepper, and herbs. Stir to combine, then add the cream and Worcestershire. Heat over medium-low heat, stirring occasionally until it begins to simmer.
- Once you have a slow simmer going, use the stick blender again to puree the soup until it is nice and smooth. Stir in the parmesan and reduce the heat to low.
You can serve the soup topped with black pepper, a drizzle of olive oil, a sprinkle of Parmesan, or even some Tabasco sauce, like we did:
While making this soup, I finally realized why I haven’t used up all of my squash yet – I really don’t like all the scooping & scraping that comes with its preparation. If only there were an easier way…I really do like how squash is such a palette for flavors, but I really don’t like all the work that goes into it.
Sadly, I have 4 more squashes to go…
Make sure that if you can, get some fresh bread to eat with this soup! I picked up a loaf of Breadworks Italian and it was really fantastic for getting the last spoonfuls out of the bowl. The older I get, the more I realize that soup can truly be a comfort food.