Acorn Squash Soup
This hearty soup made with acorn squash is the perfect way to warm up your afternoon.
Ingredients
Method
- Preheat the oven to 180C/Gas 4. Cut the squash in half on the equator and remove the seeds with a spoon. Cut a flat spot on each end so the squash will sit flat. Line a baking sheet with aluminium foil and arrange the squash, cut side up.
- To 3 of the squash halves, add a peeled shallot and to the other 3 add 2 garlic cloves on each. Drizzle with 2 tbsp olive oil and season with 1 tbsp each of the salt and pepper.
- Roast in the hot oven until very tender and starting to caramelise and collapse, approximately 1 hour. Remove from oven and when cool enough to handle, remove the squash from the skin. Reserve the roasted shallots and garlic with the squash. This can be done ahead.
- In a large Dutch oven, heat 1 tbsp olive oil and 2 tbsp butter over medium-high heat and when the butter is starting to foam, add the raw diced shallots and saute until they are starting to caramelise, about 5 to 6 mins. Deglaze with 120ml of the chicken stock and stir to remove any fond.
- Reduce the heat to medium-low and add in the reserved squash, roasted shallots and garlic and then the remaining chicken stock. Stir to combine, then puree with a stick blender. The mixture will be very thick. Add in the cayenne, white pepper and the herbs. Stir in the cream and Worcestershire sauce and heat slowly over medium-low heat.
- When the mixture comes to a slow simmer, mix again with the stick blender and stir in 25g of the Parmesan, then turn the heat to low. Serve with freshly ground black pepper, a nice drizzle of extra-virgin olive oil and a light sprinkle of the remaining Parmesan. Ladle into soup bowls and serve.
Rate this recipe
Overall Rating:
4.60
(21)
