Acorn Squash Soup
Even if you don't like acorn squash, this soup is a delight. Ned has made this for various Thanksgivings, going back over eight years. It is so good that we even turned around thirty miles south of Portland en route to Boston one Thanksgiving eve when we discovered the soup base had been left sitting on the counter at home.
Ingredients
2 acorn squash (about 1 1/2 pounds), halved and seeded
1/3 cup minced carrots
1/3 cup minced celery
1/3 cup minced onion
2 tbsp unsalted butter
1/2 bay leaf
1/2 tsp dried thyme (not ground)
2 to 2 1/2 cups chicken stock
1/2 cup heavy cream
Instructions
Sprinkle the squash halves with salt and pepper and bake them in a preheated moderate oven for 1 to 1 1/2 hours or until done and very tender. Let cool and scoop out the flesh, discarding skin. In a heavy saucepan sweat the carrots, celery, and onion in butter with bay leaf, thyme, salt and pepper to taste, covered, over low heat, stirring, for 10 minutes or until the vegetables are soft. Stir in 2 cups of stock, bring to a boil, and simmer for 20 minutes. Discard bay leaf. In a blender or food processor puree the squash with the stock until very smooth. Transfer the mixture to a saucepan, add cream, and bring the soup to a simmer over moderately low heat, but do not let it boil. Thin the soup with the additional stock, heated, if desired and season it with salt and pepper. Makes about 3 1/2 cups.
FROM The Original Binder · 1981-2017
From The Original Binder — the canonical edition.