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Acorn Squash Soup!

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Acorn Squash Soup
Have you been seeing new kinds of squash in the supermarket lately? I have and I’m really enjoying them! I don’t know if they’re new varieties or they just started carrying them in the stores here, but I have had and enjoyed honeynut squash in several recipes (besides the salad with the parmesan and pine nuts, I roasted it with cauliflower as a side to jerk chicken recently and it was delicious), and I’m seeing a lot of other ones too. I’m sure you could make this with regular old acorn squash and it would be fine, but I used Golden Acorn Squash, another variety I don’t ever remember seeing before, and I really hope you can find it, because it both tasted and looked really good! This would be a great Thanksgiving starter – the golden squash gave it a lovely fall look!

Golden Acorn Squash Soup – serves 4 for dinner or more as an appetizer

To prepare squash:
2 golden acorn squash
1 tablespoon vegetable oil
2 teaspoons parsley
1/4 teaspoon thyme
1/4 teaspoon salt

For soup:
2 tablespoon vegetable oil
2 stalks celery
2 carrots
1/2 onion
4 cups chicken broth
1/2 teaspoon salt
Ground pepper

  1. Preheat oven to 350.
  2. Halve squash and clean out the seeds and “strings” in the middle.
  3. Pour oil into the center of each squash half and sprinkle with parsley, thyme, salt and pepper (the amounts shown are for a total of four squash halves – in other words, each half gets approximately a quarter tablespoon of oil, etc.)
  4. Roast squash for 1 hour or until it starts to soften.
  5. Let cool for about 15 minutes. Peel squash (it’s easier to peel if it’s still warm) and cut into rough chunks.
  6. Dice celery, carrots and onion.
  7. Heat 2 tablespoons oil in soup pot over medium heat. Saute celery, carrots, and onion until onion is translucent, about 5 minutes.
  8. Add chicken stock and squash. Turn heat to medium-high and let mixture come to a boil.
  9. Turn heat to medium-low, cover pot, and simmer for 20 minutes.
  10. Let soup cool slightly (about 5 minutes) and blend, in batches, until creamy.
  11. Put soup back in pot, add salt and a good grind of black pepper and warm up over medium heat for 5-10 minutes.
    Acorn Squash Soup 3

Enjoy! And let me know if you’ve been noticing new squash varieties lately and what you’ve done with them!