What to do with two photogenic acorn squash? Make a large, yummy batch of acorn squash soup, of course! I took a basic squash soup recipe and added some ginger and curry for a bit of spice, and a dash of honey to sweeten it up (and soothe a sore throat from “the cold of doom” that I’m currently afflicted with).
For this recipe, you will need:
2 preferably attractive acorn squash, peeled and chopped
1 onion, peeled and chopped
1 carrot, peeled and chopped
1 celery stalk, chopped
4 cups chicken stock (Note: I used low sodium, so adjust salt accordingly if you use regular.)
2 tbsp butter
1/2 tsp curry
1/2 tsp ginger
1 tbsp honey
freshly ground pepper
Melt butter over medium heat in a 4-quart saucepan. Add onion, carrot, and celery. Cook until soft, but not brown.
Add squash, chicken stock, 1 tsp of salt, and a few grinds of pepper. Bring to a boil, cover, reduce heat, and cook for 30-40 minutes until squash is tender. Add honey, ginger, and curry.
Purée in soup in batches in food processor or with an immersion blender (those of you who have one, I am envious).
Reheat and adjust salt and pepper to taste. Enjoy!
PS I made grilled toasts with goat cheese with the intention of putting them on a salad (one of my favorite French dishes) only to realize I didn’t have any lettuce! They actually go very well with this soup though. Just brush baguette slices with olive oil, place a slice of goat cheese on top, and broil until golden brown – super easy!