On these cold, wintry days, I make soup. We are currently in the dead of winter and I’m desperate for spring and will do anything to stay warm. Part of my “warming/thawing” strategy is making a favourite soup of mine – roasted acorn squash soup.
This soup is popular around my household. It’s rich, subtle flavours and slight peppery kick are like a warm hug on a frosty day. Best of all, this recipe is low calorie, but is still very hearty and tasty. Try it out for yourselves…super easy recipe below.
One to two acorn squash (4-6 cups)
2 medium carrots, chopped
3 cups water
2 tbsp butter/margarine
1 cup chopped onion
1 tsp marjoram
1/4 tsp ginger
1/4 teaspoon black pepper
1/4 cayenne pepper
4 cubes chicken bouillon
1 pkg light cream cheese
- Preheat oven to 400ºF.
- Slice acorn squash in half, remove seeds and arrange cut side up in a shallow, oven-proof dish. Add a half inch of water to the dish and place in oven. Roast in oven for 40 mins or until flesh is soft when pricked with a fork. Remove from over and allow to cool – about 15 minutes.
- Once cool, scoop flesh from skin by using a spoon. Discard skin and set flesh aside.
- In a large, deep pot, sauté onions in butter over medium heat. Once tender, add squash, water, spices, bouillon. Stir well and bring to a boil. Reduce heat and simmer for 20 mins.
- Remove pot from heat, add cream cheese in chunks and stir until mostly blended.
- Use an immersion blender to blend until smooth, or blend in batches using a blender. Once puréed, add salt and pepper to taste.
If desired, garnish with mint leaves, thinly sliced onion or apples.
Voilà, Julia Child! You have made Roasted Acorn Squash Soup! Sit back, put your feet up and enjoy!
*Acorn squash photo credit: http://www.liseed.org/acorndiv.html