Acorn Squash Soup
Serves: 5
Presley Zulauf
1 January 1970
Based on User reviews:
49
Spice
44
Sweetness
48
Sourness
39
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
3 tbsp
Olive Oil (plus 1/3 cup)1 tbsp
Salt4 cups
Chicken Stock (low-sodium)1 tsp
Cayenne1 tsp
White Pepper1 tsp
Sage (dry)1 tsp
Savory1 cup
Heavy Cream1 tbsp
Worcestershire Sauce1 cup
Grated ParmesanDirections:
1
Deglaze with 1/2 cup of the chicken stock and stir to remove any fond
2
Watch how to make this recipe
3
Preheat the oven to 350 degrees F
4
Cut the squash in half on the equator and remove the seeds with a spoon
5
Cut a flat spot on each end so the squash will sit flat
6
Line a baking sheet with aluminum foil and arrange the squash, cut side up
7
To 3 of the squash halves, add a peeled shallot and to the other 3 add 2 garlic cloves on each
8
Drizzle with 2 tablespoons of olive oil and season with 1 tablespoon each of the salt and freshly cracked pepper
9
Roast in the hot oven until very tender and starting to caramelize and collapse, approximately 1 hour
10
Remove from oven and when cool enough to handle, remove the squash from the skin
11
Reserve the roasted shallots and garlic with the squash
12
Can be done ahead
13
In a large Dutch oven, heat 1 tablespoon of the olive oil and 2 tablespoons of the butter over medium-high heat and when the butter is starting to foam, add the raw diced shallots and saute until they are starting to caramelize, about 5 to 6 minutes
14
Reduce the heat to medium-low and add in the reserved squash, roasted shallots and garlic and then the remaining chicken stock
15
Stir to combine, then puree with a stick blender
16
The mixture will be very thick
17
Add in the cayenne, white pepper and the herbs
18
Stir in the cream and Worcestershire sauce and heat slowly over medium-low heat
19
When the mixture comes to a slow simmer, mix again with the stick blender and stir in 1/4 cup of the Parmesan and turn heat to low
20
Serve with a fresh crack of black pepper, a nice drizzle of extra-virgin olive oil and a light sprinkle of remaining Parmesan
21
Ladle into soup bowls and serve