A yummy soup for a cold day!
So, this past growing season my compost pile produced several acorn squash plants and a bounty of fruit! I was super excited and couldn’t wait to use them. The year prior we had grown them for the first time, however, we planted too many. This year we only planted 3 plants BUT they didn’t grow for some reason 🙁
Obviously you can understand my surprise when I saw these acorn plants growing beautifully out of my compost pit, of course the dilemma became on how to use them. Obviously, just cooking and adding some brown sugar is a mainstay, but I wanted to try something new… so I put together this spiced and sweet acorn squash soup, and my hubby and I really liked it!
This recipe obviously requires fresh acorn squash, and as I know there are some people that may not know how to cook fresh squash and pumpkin, check out this post on how to prepare squash and pumpkins before moving on. Also, don’t let the time on this soup fool you… most of the time accounts for the squash in the oven 🙂
Sweet and Spiced Acorn Squash Soup
- 5 cups Prepared Acron Squash
- 1 onion
- 2.5 tsp cinnamon
- .5 tsp all spice
- 2 tsp Turmeric
- 4 tsp Corriandor
- 1/3 cup Brown Sugar packed
- 2 cups whole milk
- 2 cups water or veg/chicken stock
Cut squash in half and remove the seeds. Prepare the squash. While squash is cooking peel one onion, chop or put into a food processor. Saute the onion in a bit of butter or oil for about 5-7 minutes. Set aside.
While the squash is cooling, start combining the other ingredients, including the onion, and cook on medium heat. Cook for about 15 minutes, stirring frequently. While that is cooking, place the squash into a food processor and blend until it is smooth. Place the smooth squash into the pot and stir. Cook, stirring frequently, for about 15 minutes or until your desired consistency.
In need of a food processor... check out this one from Kitchenaid!
I found that this soup was even better the next day and was really good with some crusty bread. Perhaps give this a go around Thanksgiving, maybe even substituting the squash for pumpkin… of course some tastes are different but I tried to hit both the savory and sweet on this one, but it’s ok to add some of the sugar and spice to taste!
Bet + Fam 🙂