RECIPE: Acorn Squash Soup

When I found this orange acorn squash at the farmer’s market in New Paltz, NY I immediately thought it would be the perfect star ingredient in a festive, fall soup. I have done soup with butternut squash in the past, but thought I would change things up and try acorn squash. The soup was exactly what I needed after a crisp and cool bike ride through the changing leaves. I topped it with jerk spice roasted pumpkin seeds (which came from our jack-o-lantern) and tart pomegranate seeds. Here is the recipe:

First, prepare the squash: This can be done ahead of time.

Ingredients:

2 acorn squash, cut in half and seeds removed

2 garlic cloves, peeled and each cut in half 

1 inch fresh ginger, peeled and cut into 4 pieces

1 shallot, sliced

Dried or fresh thyme

salt & pepper

olive oil

Preheat oven to 375F.

Get out a large baking dish (like a Pyrex casserole pan). Spread a little olive oil out on the bottom. Season each piece of squash with salt and pepper and fill with the garlic, shallots, and ginger. Turn the squash upside down like a dome, with all of the filling underneath. Roast for 45 minutes - 1 hour. When it’s ready, the top of the squash should cave in a little when you touch it. 

Let cool completely.

Next, blend the soup: Using a spoon scoop out the inside of the squash and put it in a blender. It’s ok if you get a little bit of the skin. It will get blended up. Add apple, turmeric and 1 cup of stock. Blend on high until smooth and creamy. Add additional stock as needed to get to the consistency you prefer. Also add additional salt if needed. 

Ingredients:

1.5 - 2 cups vegetable stock

1 small tart apple 

1/2 teaspoon turmeric 

salt to taste 

Serve with these toppings:
pomegranate seeds

pumpkin seeds  roasted in jerk seasoning

hot pepper flakes

Top with pomegranate seeds, pumpkin seeds, and a pinch of hot pepper.