So, I mentioned that I have been hooked on soups lately. At first I thought it was from being sick and then from the cold weather, but now that I have yet another soup post after this one, that technically qualifies this as a “soup series”, I think it must be an official craving. Come to think of it, the last two times that I went out to dinner, I ordered soup. So, it looks like my soup cravings are your gain…….good news, though, culinary gain and not weight gain.
Last week’s Healthy Lobster Bisque as the first in this soup series. This week’s soup uses winter squash and is very easy to keep the ingredients on hand for some time as well as make it in advance and freeze for a later date. Next up on the roster is Potato Leek soup, which is also a great winter soup. Who knows how many we will have…….I guess it depends on how long this little “lime” in my belly asks for soup. So, anyway, back to this week’s soup. Generally my favorite winter squash is butternut squash, I just feel like the flavor of roasted butternut squash is so fantastic that you only have to enhance the flavor by adding herbs and hearty meats, but acorn squash is a fantastic squash, too. The best way to cook acorn squash is to roast it, so it is easy to serve as a side dish sweetened up with a little butter, brown sugar and nutmeg or basically decompose those ingredients, add a little chicken broth and make a soup. I changed up my soup a little from traditional acorn squash and made it a little more on the savory side with cumin and then finished off with goat cheese.
Thank goodness my hubs likes soup or as per usual he is just being nice and indulging me in my pregnant ways. Will I ever know? Will I ever ask? Heck NO! Stay tuned for next week’s soup series with Potato Leek Soup!
- 2 acorn squash, halved and seeded
- 1 teaspoon butter or margarine, in parts
- 1/2 teaspoon brown sugar, in parts
- 2-3 tablespoons butter or margarine
- 1 sweet onion, chopped
- 1 carrot, peeled and chopped
- 2 garlic cloves, minced
- 3 1/2 cups low-sodium, organic chicken broth
- 1/4 fat free half and half
- 1 teaspoon cumin
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly cracked black pepper
- 2 ounces goat cheese, crumbled
- Preheat oven to 400 degrees F. Half and seed acorn squash. Place cut side up on a shallow baking dish with a very small amount of water in the base of the pan. Place 1/2 teaspoon butter or margarine and brown sugar in each half. Roast about 45 minutes or until fork tender. Remove roasted squash from oven and let cool until cool enough to handle. Scoop flesh into a bowl and set aside.
- Melt 2-3 tablespoons butter or margarine in a heavy bottomed pot over medium heat (I use my enamel cast iron dutch oven). Add chopped onion, carrot and garlic and cook until soft, about 5-6 minutes. Pour in chicken stock and then add squash flesh.
- Bring to a boil and then reduce heat to a simmer. Let simmer about 15-20 minutes.
- Working in batches, pour mixture into a blender or food processor and puree until smooth. After pureed, return to pot.
- Add half and half, cumin, and salt & pepper. If the soup is too thick, thin with water or additional chicken broth.
- Serve with goat cheese crumbles.
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