Thursday, October 15, 2009

Recipe: Acorn Squash Soup

It's a crummy, cold, rainy day, so "comfort food" was in order for dinner. My theme was squash.

Yield: approx. 1.5 qts.
Time: 1 hour to roast and cool the squash, plus 1/2 hour to cook the soup

  • 1 large acorn squash, roasted, and mashed
  • 2 c. chicken broth
  • one onion, chopped
  • salt
  • pepper
  • cumin
  • Madras curry powder
  • pinch of five spice powder
  • one large or two small bay leaves
  • dollop of sour cream for garnish, right before serving
  • optional garnish: a few roasted seeds from the squash
  1. cut open, clean, roast and mash the squash
  2. sautee the onion until translucent, and add the chicken broth, and spices
  3. stir in the mashed squash
  4. simmer for about half an hour, adding more liquid, if needed
  5. adjust seasonings
  6. garnish and serve

No comments: