Try this Acorn Squash Soup recipe.
- Carbohydrate 174.13520875 g
- Cholesterol 0 mg
- Fat 29.10102875 g
- Fiber 29.02159988904 g
- Protein 14.25581125 g
- Saturated Fat 4.1401575 g
- Serving Size 1 1 Serving (1710g)
- Sodium 368.17575 mg
- Sugar 145.11360886096 g
- Trans Fat 1.37259125 g
- Calories 918 calories
Step-by-step
- Cut squash in half and remove the seeds.
- Put a pat of butter or margarine in the cavity of each half and roast in the oven at 375 for 40 minutes or till soft.
- Let cool.
- In the meantime, saute the carrots and onions in a little olive oil until caramelized.
- Add chicken stock and deglaze the pan.
- Add about 1/2 can of water to the stock.
- Remove squash from the shell and put in saucepan with the stock.
- Mash down the vegetables as much as you can.
- Add seasonings to taste, then pur?e in blender or food processor.
- Return to pot; add cream; and adjust seasonings.
- Serve with wedges of lime to be squeezed on top.
The Roasting Phase
Roasting acorn squash at 375 degrees Fahrenheit for 40 minutes drives out excess internal moisture while concentrating natural sugars. Halving the squash and scraping out all seeds before heat hits the flesh ensures even browning. Checking for doneness requires piercing the thickest part of the neck with a paring knife; zero resistance indicates the fruit is ready for blending. Leaving the skin on during roasting protects the outer flesh from burning while making it simple to scoop out the softened interior afterward.Caramelization and Deglazing
Building depth in the soup base relies on patience at the stove. Slicing onions and carrots thinly promotes rapid surface contact with heated olive oil, yielding deep browning within 15 minutes of medium heat. Pouring chicken stock into the hot pan instantly dissolves the browned fond stuck to the bottom, incorporating those concentrated flavors directly into the liquid. Simmering the vegetables in the combined stock and water mixture softens them completely before the purée stage.Acid and Dairy Integration
Blending cooked squash with the stock creates a thick purée that absorbs heavy cream without separating. Incorporating table or heavy cream adds milk fats that coat the tongue, softening the sharp notes of curry powder and cayenne pepper. Squeezing fresh lime juice over individual bowls at the table provides an essential burst of acid that cuts through the rich, dense squash base, brightening the overall flavor profile instantly.
