Squash Soup

You wouldn’t know it based on this post and the last one, but I’m actually not that into soup. Don’t get me wrong, on a cold day, a nice bowl of soup can really hit the spot. But unlike my husband, who could eat soup every day, I wouldn’t voluntarily make soup on a regular basis. However, this squash soup happens to be really good and really easy, and I never say no when Jay has a special request for dinner.

I was first introduced to Acorn Squash back in the summer by my local CSA. It’s a really pretty looking vegetable, and although I was eager to figure out what to do with it, I was told that the squash got better if it was left in a cool, dark place for a few weeks before using (I don’t know if there’s any truth to that, but who was I to question?).

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In order to make this soup, I first had to roast the squash, which is the most time consuming/difficult part of the recipe. Difficult only because you have to slice the squash first, and since it is quite firm when it is raw, it takes some real muscle (read: Jay cut it) to get it into manageable pieces. Preheat the oven to 350, and once you have it cut, place the squash on a baking sheet lined with parchment paper. Spray with a little pam, and stick in the oven until soft, about 25 minutes.

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Let the squash cool, and in the meantime, dice an onion. Once it has cooled enough that you can touch it, peel/cut the skin off the squash, so that it’s ready to go into the soup, then follow the directions below. Enjoy!

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Acorn Squash Soup

2 medium sized acorn squashes
1 tbsp olive oil
1 large onion, diced
1 tbsp minced garlic
10 cups of vegetable or chicken broth
3 tsp each of either fresh or frozen basil, dill and parsley
salt and pepper to taste

  1. Follow directions above to roast squash. In a large pot, heat olive oil, then add in onions and garlic and sautée until onions are translucent.
  2. Add in broth, followed by the roasted and peeled squash, and all the spices.
  3. Bring soup to a boil, then reduce and let sit for about 20 minutes, until squash is really soft and beginning to fall apart.
  4. Using a hand blender (I used a Cuisinart Smart Stick), purée the soup until a desired consistency is reached.
  5. Reduce heat to low, and let soup boil out a little bit so that it thickens (usually half an hour to an hour).  Season with salt and pepper if needed.

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2 thoughts on “Squash Soup

  1. Pingback: Very Veggie: Roasted Vegetable Lasagna | chutzpah in the kitchen

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