Roasted Acorn Squash Soup
This is a wonderfully easy soup with a complicated flavor, and the whole dish is ready in less than an hour. Use any squash or potato you have on hand.
Turn your oven to 400 and prep your squash. Cut squash in half, through the equator. Scoop out and discard the seeds.
Lightly oil the squash flesh and cook, cut-side down and surrounded by 1/2” of water, for about 30 minutes or until soft.
Meanwhile, in a large, heavy-bottomed pot, heat up the butter over medium heat. Add in the onion, and cook until translucent, about 5 min. Add in bay leaf, garam masala or coriander, pepper butter and salt. Stir to coat.
Add in cubed and peeled potatoes, and cover to steam for a few minutes while you scoop out your squash.
Using a big spoon, scoop out all of the flesh from the inside of your acorn squash halves. Take the lid off your big pot, add in the squash and the pre-heated stock.
Cover, bring to a boil, then reduce heat and cook until potatoes are soft (about 15-20 minutes.)
Remove from heat, and puree in your blender or with an immersion blender.
Taste, and add apple cider vinegar until it has a nice bite. Serve warm.
Ingredients
Directions
Turn your oven to 400 and prep your squash. Cut squash in half, through the equator. Scoop out and discard the seeds.
Lightly oil the squash flesh and cook, cut-side down and surrounded by 1/2” of water, for about 30 minutes or until soft.
Meanwhile, in a large, heavy-bottomed pot, heat up the butter over medium heat. Add in the onion, and cook until translucent, about 5 min. Add in bay leaf, garam masala or coriander, pepper butter and salt. Stir to coat.
Add in cubed and peeled potatoes, and cover to steam for a few minutes while you scoop out your squash.
Using a big spoon, scoop out all of the flesh from the inside of your acorn squash halves. Take the lid off your big pot, add in the squash and the pre-heated stock.
Cover, bring to a boil, then reduce heat and cook until potatoes are soft (about 15-20 minutes.)
Remove from heat, and puree in your blender or with an immersion blender.
Taste, and add apple cider vinegar until it has a nice bite. Serve warm.