Creamy Acorn Squash Soup
My second favorite squash after the delicata squash is the acorn squash. Its lower water content and firmer flesh makes it less mushy when cooked, and its slightly sweet flesh is easier to work with, because unlike pumpkin or butternut squash, it's not cloyingly sweet.
The acorn squash is so named because it...looks something like a very large acorn. Like most squash, it was introduced to the settlers by the Native Americans. It is prolific like most summer squash and full of nutrients. Acorn squash is a high in fiber, Vitamin C, several B Vitamins, potassium, Vitamin A, and Manganese, all of which provide a powerful immune booster.
This recipe uses the full squash. You will be amazed at the flavor you can get by using every bit. You'll need a blender.
The mighty Acorn Squash
Ingredients
1 medium sized acorn squash
1 small onion, diced
Several dashes of vegetable oil - I'm using olive
1/2 cup heavy cream
1 small Parmesan rind
1/2 tsp dried thyme or 1 tsp fresh thyme
salt to taste
dash nutmeg
2 tbsp butter
1/4 cup white wine
1 cup vegetable broth, preferably made fresh with the skin (see below)
Prep
Preheat the oven to 400 degrees Fahrenheit.
Cut the squash in half. It doesn't matter which direction whatsoever. Cut it however is easiest.
Scrape out the seeds, rinse in a colander, and set aside.
Place each half of the squash flesh side down in a glass dish with approximately 1 inch of water in the bottom. Put in the oven for 40 minutes.
Place the seeds on a baking sheet with a dash of oil and salt. Put in the oven with the squash, but pull it out after 10 minutes, or whenever they become crunchy and browned.
When the squash is done baking, remove from the oven, and after letting it cool, scrape out the flesh and put into the blender with half of the baking water. Blend until smooth and velvety.
Meanwhile, place the leftover skins in a small pot with 2 cups of water and begin boiling. Cook it down until it is very reduced by half.
Make the Soup
Brown the onions in some vegetable oil a medium pot, then add to the blender. Deglaze the pan with the wine.
Blend the squash puree and sautéed onion, then add to the pot with the reducing wine.
Add the vegetable broth, nutmeg, Parmesan rind, thyme, and most of the heavy cream (reserve enough to drizzle over the top at the end).
Cook down until the consistency is thick and creamy. Add salt to taste along the way.
Just before serving, add the butter and stir until it is melted and fully incorporated.
Plate and Eat
Remove the parmesan rind.
Ladle the soup into the bowl of your choosing.
Drizzle with the remaining heavy cream and add some of the crunchy seeds to the top. Add a final dash of nutmeg over the dish as you finish.
You can always add extra herbs for freshness. I used a little basil. Parsley or thyme would work just as well.
Serve with a chunky piece of sourdough bread.