Acorn Squash Soup
Recipe Type: Soup
A warm yummy soup with acorn squash from the summer garden
- Olive oil and salt and pepper for roasting acorn squash
- 4 tbs butter
- 1 cup onions chopped
- 2 cloves garlic minced
- 4 inch piece of fresh ginger minced (1 tbs) (or 1 tsp ground ginger)
- 4 cups roasted acorn squash (I used 7, cut in half)
- 1 bay leaf
- 1 tbs fresh thyme leaves (1 tsp dried)
- 1 tsp salt
- 1/2 tsp pepper
- 1/4 freshly grated nutmeg
- 6 cups chicken broth (preferably homemade)
- 1/2 cup cream sherry
- 1/2 cup half and half
- 4 tbs fresh parsley chopped (optional)
- 1/2 cup toasted walnuts (optional)
- Prepare acorn squash by cleaning out seeds and cutting in half. Place on a baking sheet and cover with olive oil and salt and pepper. Roast at 400 degrees for 1/2 hour or until cooked through. Set aside and remove the squash when cool and set aside.
- In a separate dry pan toast walnuts until light brown, set aside.
- In a large stock pot melt butter and add onions, garlic and ginger. Cook for 5 minutes until soft but not browned on medium heat.
- Add acorn squash, salt and pepper, thyme, nutmeg and bay leaf. Stir to incorporate.
- Add chicken broth and cream sherry. Simmer for 20 minutes.
- With a hand blender (or regular blender in small batches) incorporate until smooth.
- Stir in half and half and parsley.
- Serve warm with toasted walnuts.
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