the baker upstairs: creamy acorn squash soup

3.05.2014

creamy acorn squash soup

Yum

I've mentioned before that we try to participate in our local produce co-op as often as possible, and I really love it! We get a big basket of fruit and vegetables for a super reasonable price. One of the challenges, though, is that I often end up with produce that I've never cooked with before. Since we started using the co-op I've cooked with fennel, figs, butternut squash, english cucumbers, persimmons, jicama, and bok choy. And now I can add acorn squash to the list! I love squash but I usually go more for the summer squashes and less for the winter squash, mostly because they seem hard to cook. This recipe is so easy and so simple, but very comforting and delicious!

I will note that while Lizzy loved this soup, Abby was not totally sold on it. She asked what was in it and I told her acorn squash, to which she replied, "I don't like the way acorns taste, Mom." She eventually agreed to try it and ate about half, so I'm going to count it as a win anyway. We had it with some of our favorite pretzel bites, and the two were delicious together!

Creamy Acorn Squash Soup
adapted from Vitamix

1 medium acorn squash
1 cup evaporated milk
4 cups chicken broth
1 tablespoon maple syrup
1/4 teaspoon nutmeg
1/2 teaspoon ground cinnamon
1 teaspoon salt
freshly ground pepper to taste

Preheat oven to 350. Cut squash in half lengthwise, scoop out seeds, and place cut side down in a shallow baking dish. Add 1/2 inch water to the bottom of the dish. Pierce both halves of the squash with a fork and bake 45-60 minutes, or until a fork slides in easily. Let cool, then scoop the cooked squash out of the skin and add it to a blender. Add the remaining ingredients and blend until smooth. Pour the mixture into a saucepan and heat over medium heat until warmed through and slightly thickened, about 5-10 minutes.
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