This soup is fun to make and tastes utterly delicious.
Made in a skillet, it utilizes the second half of an
acorn squash with accompanying roasted garlic,
reserved after cooking Baked Acorn Squash with Apple.
Preparation: 10 minutes. Cooking time: 1 hr.
Acorn Squash Soup (makes 2 bowls)
1/2 baked *acorn squash
2 medium cloves roasted *garlic
1 apple, peeled & sliced
1 medium yellow onion, diced
olive oil for sauteeing
1 medium-small potato, peeled & diced
3 cups chicken broth
1/2 bouillon cube
1 tsp butter
1/4 tsp salt
1/4 tsp sugar
1/4 tsp curry powder
fresh parsley, coriander or dill, snipped, for garnish (optional)
If your *squash half and garlic are frozen, allow
to stand at room temperature for 1 hour, or defrost
in a microwave for 2 - 3 minutes at half-power.
First in a separate pot, put on the broth along with
bouillon cube and the potato. Bring to boil, reduce,
and simmer while preparing the rest of the soup.
In a stainless steel skillet (not cast-iron), heat up
1 tsp olive oil and add the onion. Saute gently on
medium-low heat, alternately covering & uncovering
the pan, until the onion is softening (5-8 minutes)
Add the apple and continue cooking. When the mixture
becomes golden (5-8 minutes), add 1 tsp butter to the pan
along with the salt & sugar. Continue to stir & cook down
for 5-8 more minutes.
Peel & chop up the squash (the peel slides right off);
squeeze out the roasted garlic from the skins. Add to
pan, chopping all up with a spatula (2 minutes).
Add the broth with potato, and add 1/4 tsp curry powder.
Return to the boil, then reduce heat, cover & simmer for
another 30 minutes, stirring occasionally. Mash down the
ingredients and cook 10 more minutes.
Either put the soup through a sieve right over the pan, pushing
the solids through with a wooden spoon, or puree everything
in a food processor, depending on how smooth you want it.
Serve with a dollop of sour cream & a sprinkling of freshly-
snipped parsley, coriander or dill, if desired.