I’ve been ordering produce through a co-op called Brown Box Veggies. I received an acorn squash in my box this weekend. I really wasn’t sure how I wanted to cook it since I’m probably the only one in my home who is going to eat it. I decided to make squash soup. It was delicious and such a warming, comforting food on these windy March days. My second lovely blessing came into the kitchen as I was cooking and asked if she could try the squash as I was making the soup. She enjoyed it, so I think this is a recipe I’ll be sharing with her during lunch!
ACORN SQUASH SOUP
1 acorn squash
2 tbsp olive oil
2 tbsp diced onion 1 small garlic clove, minced pinch of salt
pinch of pepper
8 ounces vegetable broth
pinch of nutmeg
Cut the squash in half horizontally and scoop the seeds out with a spoon. Set seeds aside. Arrange squash cut side up on baking sheet. Drizzle with a tablespoon of olive oil and season with a pinch of salt and pepper. Roast in preheated 350 degree oven until very tender, approximately 30-45 min. Remove from oven and allow to cool.
While awaiting the squash, you can rinse the flesh off of the squash seeds and toast them in a pan with olive oil or in the oven with the squash for about 15 min. They would be good to eat as a snack or to garnish your soup. If you don’t enjoy eating seeds, you could always save them for planting season.
Sauté the onion and garlic with the remaining olive oil. Add broth, nutmeg and cayenne and simmer on stove. Scoop the squash from the skin. (I used a grapefruit spoon). Puree squash in food processor.
Add the squash to the simmering ingredients. Bring to a boil. Reduce heat and simmer, uncovered for 10 minutes. Serve hot. This recipe yielded 2 servings.