You all know how much I love soups and especially this time of year, as it’s my favorite season!! Soup can not only be a starter for your meal but also a meal in itself! Serve it with a nice piece of crusty bread and a salad and you are good to go!! Winter squash are so abundant this time of year so make a big batch of soup and freeze the rest. This Acorn Squash Soup would be perfect for your Thanksgiving table as well. I have already made Butternut Squash Soup which can be found over here, so I thought why not make Acorn Squash Soup too. Normally I would roast the squash in the oven but I thought doing it in the microwave would be faster so that is how this recipe is made. I also don’t use any cream, just 2 tbsp. of butter but you can certainly substitute vegetable oil. I don’t recommend margarine though, as I don’t like to use that for cooking and would much rather use a vegetable oil, such as light olive oil or soybean oil. To see how I make this beautiful Acorn Squash Soup, keep on reading!
|Acorn Squash Soup|| |
- 3 small-medium acorn squash
- 2 Tbsp. butter or vegetable oil
- 1 small onion, chopped
- 1 (14 oz) can of chicken or vegetable broth (you might need more to thin out the soup)
- ¼ tsp. fresh grated nutmeg
- 1 tbsp. fresh parsley, chopped for garnish
- Salt and pepper, to taste
- Lay the squash on a microwave safe dish in your microwave and cook on high power for about 3-5 minutes. Check the squash after about 3 minutes. If more time is needed, turn over and cook for an additional minute or so. Be careful when handling as the squash will be very hot. Squash should be tender but not mushy, when done. Repeat with the remaining squash. When done, let the squash rest until they are cool enough to handle.
- When the squash are cool enough to handle, cut in half and scoop out the seeds and stringy bits and throw them away. Then scoop out the flesh leaving about ⅛ of an inch rim. Set aside insides of the squash until ready to use.
- In a large Dutch oven melt the butter over medium low heat. Add the onion and cook for 3-5 minutes, stirring occasionally, until onion is soft and starting to get translucent. Add the squash to the onions and stir, breaking up any solid pieces. Cook for about a minute. Add the broth slowly, the fresh nutmeg, salt and pepper. Mix well and bring to a boil. Once boiling lower the heat to a simmer and cook covered for about 15 minutes or until squash is tender.
- Let the mixture cool for a bit and once cooled, transfer it to a blender or food processor and process until smooth. You may need to add more broth if it’s too thick. Pour squash mixture back into the pot and cook for another minute to heat up. Place the acorn squash shells bowls, pour the soup into the bowls and garnish with parsley. Serve and enjoy!