Friday, December 9, 2011

Roasted Acorn Squash Soup

As we mentioned before, The Spatularettes won't be able to spend as much time back home as we would like this holiday season.  Therefore we are bringing the the flavors of home to our kitchens here in Philadelphia.  When we think about recipes, few things are as mom-inspired as a bowl of homemade soup.  So in honor of family, food, and keeping things seasonal this month, we want to bring you a recipe for a delicious hearty soup.  The winter winds may be heading our way, but you will have no problem staying warm with this roasted acorn squash soup on the table. 

3 acorn squash, cut in half
1/2 tbs olive oil
2 carrots, cut in 1 in pieces
1 white onion
2 cups frozen corn
4 cups vegetable broth
1/4 tsp cayenne pepper
1/2 tsp sea salt
1 1/2 tsp garlic powder
1/2 cup whipping cream

Preheat oven to 400 degrees. 
Cut squash in half and drizzle with olive oil.  Cover a baking sheet with foil and lay squash, cut side up, on foil.  Roast for 30 minutes or until flesh is fork tender.  Scoop out the meat of the squash with a spoon and set aside.
While squash is roasting, heat olive oil in a medium pot.  Saute carrots, onions, and corn until tender.  Combine squash with other vegetables in pot and add vegetable broth.  Simmer for 10 minutes.  Using a blender or food processor, blend contents of pot in batches until smooth.  Return soup to pot and season with cayenne, salt, and garlic powder.  Adjust seasoning to taste depending on how much spice you can handle.
To turn this simple soup into something special we suggest topping with homemade whipped cream.  In a stand mixer fit with the whisk attachment, beat cream until soft peaks form.  Fold in a pinch of cayenne, sea salt, and garlic powder.  Dollop cream on top of individual soup bowls and allow to melt into soup as you eat.
Warm, savory, and satisfying.  The perfect combination for a winter night.

Tall and Small

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