Tuesday, November 6, 2007
creamy acorn squash soup
We have been making meals to use all of the varieties of squash and pumpkins we received both in our CSA box, and which we bought at the pumpkin picks. I had baked 2 squash the other day, and had a whole bag of the puree. Soup sounded like a good idea - and it turned out delicious!!!!
First, you need to bake your squash. Cut 2 acorn squash in half, scoop out seeds, and place skin down on a baking pan. Cook 30 minutes at 350, turn over, cook another 30 minutes or so. It should be soft enough to scoop out the flesh easily.
Flesh of 2 acorn squash (cooked, see above)
2 onions (chopped fine)
2 carrots (sliced fine)
2 Tbsp butter
1-2 cloves garlic (chopped)
2 Tsp sea salt
1/2 Tsp fresh ground pepper
1 Tsp curry powder (I used mild yellow curry powder)
4 cups stock/broth, warm (I used veggie, but you could use beef)
1/3 cup red wine
1 1/2 cups milk
Saute the chopped onions, carrots, and garlic in a skillet with a dash of oil. Let cook until tender - turn heat down and add butter and red wine to skillet and stir.
Make sure your smushed squash is warm, and put it in a crock pot. Add the onion/carrot/garlic/wine/butter mixture. Stir in the warm broth - stir until the squash puree is incorporated. Add the salt, pepper and curry powder. Cook on high for 1-2 hours. Reduce heat to low, add the milk (do a taste test and add more salt/pepper to taste) and let it all cook together in the crock pot another hour or two on low.
I used an immersion blender to make the soup extra smooth before serving, and cranked a little fresh ground pepper on top. OH my, it was good.
And extra bonus - everything except for the oil & spices were from local sources!