Saturday, November 2, 2013

A Dose of Fall

Sun across the leaves in the backyard

2 Serving Acorn Squash Soup

Easily scaled up for leftovers or bigger groups.

1 acorn squash, cut in half and deseeded
½ yellow onion
1 clove garlic
3 tablespoons olive oil
3 tbsp butter
2 cups of chicken broth
1 teaspoon salt
1/8 tsp/pinch of pepper
1/8 tsp/pinch of cayenne
1/8 tsp/pinch of ground sage
¼ teaspoon of ground mustard
1 tablespoon of Worcestershire sauce
1/3 cup heavy cream
2 tablespoons parmesan

Preheat oven to 350 degrees F. Cut squash in half and deseed. Chop up onion and garlic. Put ¼ of your chopped pile of onion and 1/2 of your garlic clove into each squash.  Put the rest aside. Pour olive oil over squashes. Put squash in oven for about 50 minutes to roast.

After taking the squash out of the oven, let the squash get cool enough and scoop the insides out of the skin. Then, melt the butter in a large stockpot.  When melted, caramelize the remaining garlic and onion.* Pour in the broth and squash. Use an immersion blender to make the soup really smooth. It might take a couple minutes. I was targeting big pieces of squash with mine to get it totally smooth. When smooth, put in all the spices and Worcestershire. Stir in cream and parmesan cheese. Serve.

*If you’re like me, you don’t get the whole “caramelized onion thing” so just wait until the edges look brown and it smells pretty good. That may not be a caramelized onion, but whatever, it’s works just fine for this recipe.

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