..........Contact me at Mom25dogs@gmail.com.........

Contact me at Mom25dogs@gmail.com

Monday, September 23, 2013

My Acorn Squash Soup

  • Sharon's Acorn Squash Soup
2 whole Acorn Squash
  • 1/2 onion chopped
  • 5 garlic cloves, peeled, chopped or squashed
  • 3 tablespoons olive oil, plus 1/4 cup extra-virgin olive oil
  • 1 tsp salt
  • 1 tablespoon pepper, freshly cracked, plus more for seasoning
  • 1/4 stick butter
  • 2 cans chicken stock, low-sodium (or use regular and leave off the salt)
  • 1/4 teaspoon cayenne
  • 1 teaspoon sage, dry
  • 1/4 tsp fresh oregano
  • 1 1/2 cup milk, or 1 can evaporated milk
  • 1 tsp Worcestershire sauce
  • 1/3 cup grated Parmesan


Preheat the oven to 350 degrees F. 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 sit flat. Line a baking sheet with aluminum foil or parchment paper and arrange the squash, cut side up. To 3 of the squash halves, add a peeled, squashed garlic cloves in each half. Drizzle with olive oil and season with 1 tablespoon each of the salt and freshly cracked pepper. Roast in the hot oven on 350 until very tender and starting to caramelize and collapse, approximately 45mins-1hr. Remove from oven and when cool enough to handle, use a spoon to remove the squash from the skin. It easily scrapes out. Reserve the roasted shallots and garlic with the squash. This can be done ahead.
In a large Dutch oven, heat 2 Tbsp of the olive oil and the butter of the butter over medium-high heat and when the butter is starting to foam, add the raw diced onions and garlic clove and saute until they are starting to caramelize, about 5 to 6 minutes. Deglaze with the chicken stock and stir to remove any food. Add the Worcestershire sauce. Reduce the heat to medium-low and add the milk. Bring to a low boil and turn off the heat. Add the squash. Stir to combine, then puree with a stick blender or put parts in the blender. I use my Vitamix blender. The mixture will be very thick. Add in the cayenne, salt/pepper and the herbs. Stir in the cream and Worcestershire sauce and heat slowly over medium-low heat. When the mixture comes to a slow simmer, stir in 1/4 cup of the Parmesan and turn heat to low just enough to keep it warm. Ladle into soup bowls and serve.

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