Saturday, November 5, 2011


I thought of using acorn squash for my squash soup instead of the most popular butternut squash.  I find acorn not as sweet as butternut squash.

This is a very easy and  pretty much a straight forward dish, showcasing the main ingredient ACORN SQUASH. This is so simple yet hearty and perfect for winter season but if you're in the mood to make this more "gourmet",  then by all means add more ingredients if you want. You may add, curry to add another layer of flavor. Add bacon or garnish with croutons for flavor and texture as well.

4 servings

1 medium to large size of acorn squash (heavy for it's size and no blemish, washed)
1/2 cup chopped sweet onions*
1/2 cup chopped celery*
1/2 cup chopped carrots*
2 cloves minced garlic
1 chicken bouillon cube
3 T all purpose flour
3 T butter
2 T sour cream
olive oil
1 C milk ( you may use half and half cream)
1 C water or more if needed.
S&P to taste

Step 1
Cut acorn into half, remove the seeds.
Drizzle w/ olive oil, salt and pepper
Roast in a pre- heated oven at 375 degrees F for 45 minutes or until squash turns brown but not burned and meat is tender.
Remove from oven and let cool.
Scoop out the acorn meat and set aside.

Step 2
In a Dutch oven pot, saute the garlic and  mirepoix in butter.
Add  flour to make a roux *
Gradually add water and chicken bouillon, stir until the bouillon has dissolved.
Add the acorn meat.
Bring to a boil for few minutes.
Add milk, sour cream,  a touch of freshly grated nutmeg, season with S&P.
Let it simmer until the soup gets to a honey consistency.
Taste and adjust seasoning and make a slurry* if you like the soup thicker in consistency.

Step 3
Puree or use an immersion blender to make a smooth soup. Or skip this step if you want a rustic looking soup.

Step 4
Add a dollop of sour cream before serving.
Garnish with cilantro or parsley.

*Mirepoix : a combination of celery, onions and carrots.
*Roux : a thickening agent. A mixture of flour and butter or fat.
*Slurry : another thickening agent. A cold liquid mixed with cornstarch until smooth and glossy. (1/2 T cornstarch to 1/2 C water)

Cut into half, remove seeds and sprinkle with olive oil and S&P

Roast until brown and tender

Scoop out meat and let it cool.

I used an immersion blender to make a smoother soup

Garnish with a dollop of sour cream and cilantro. Sour cream cuts the sweetness of the squash.

One of my favorite soup. You can add bacon, croutons or roasted chopped nuts to add another layer of flavor to an already hearty soup.