One day last month, I salivated over a roasted butternut squash soup that Lulu shared on her blog, Lulu’s Musings. I had purchased an acorn squash just a few days before, and Lulu said acorn squash should work just fine.
I waited a couple of weeks so I could use the acorn squash in the centerpiece for my Nuts About Squirrels – A Tablescape post.
Even after the wait, my squash was very hard to cut in half. I would have quartered it, but I didn’t want to take a chance on cutting a finger (or hand!) off.
I oiled everything really well with Olive Oil and salted them, too. (French Lavender Salt would taste awesome on this!)
Roast, uncovered, at 350º – the seeds for 30 minutes and squash for an hour.
Don’t these toasted seeds look delicious? They were so crispy and tender! (More tender than pumpkin seeds.)
Spoon the meat from the roasted squash. (Remove carefully to use the squash halves as the soup bowls.)
Let cool slightly and load the pulp into a food processor or blender, along with chicken broth, cooked onions and carrots. Process until creamy.
Transfer to the stove and add the remaining broth, milk products, and spices. Cook over medium heat, stirring until heated through.
Since I’m in The Land of Making Do, I altered Lulu’s recipe. Hers required half and half and cardamom, which I didn’t have on hand. Here is my recipe for you to print and share.
- 2-pound acorn squash, washed and quartered, seeds removed and reserved
- 2 carrots, sliced
- 1 large yellow onion, diced
- 2 Tablespoons Olive Oil
- 32 ounces chicken broth - divided
- ¼ cup sour cream
- ½ cup milk
- ⅛ teaspoon white pepper
- ⅛ teaspoon ground ginger
- ⅛ teaspoon cinnamon
- ½ teaspoon salt
- dash of ground cloves
- 1 teaspoon butter
- Oil squash quarters and place on prepared rimmed baking sheet. Space washed seeds evenly on opposite end of pan and drizzle well with Olive Oil. Bake 350 degrees - seeds for 30 minutes, squash for an hour.
- While squash roasts, saute carrots and onion until soft. Place in food processor or blender. Remove pulp from cooked squash with spoon and place in food processor with cooked onion and carrots. Add ½ cup chicken broth and process until smooth.
- Pour contents of food processor into med-large pot and add remaining chicken broth. Whisk sour cream and milk into soup and turn to medium heat. Add spices and butter; whisk until smooth. Stir regularly to prevent sticking. Heat thoroughly, about 15 minutes.
- Serve with dollop of sour cream and sprinkle with toasted squash seeds.
I tasted this soup after chilling, and it was also delicious cooled. So, whether hot or cold, you can make this acorn squash soup any time of year.
Here’s Lulu’s recipe for her Roasted Butternut Squash Soup. I hope you’ll go check it out. 🙂
Do you like to eat hot soup when it’s cold? What about cold soup when it’s hot?