Acorn squash

Butternut squash gets all the love. Yet it was acorn squash we grew in the garden, so acorn squash I had to work with. Truthfully, I’d never eaten acorn squash before, other than maybe in an upscale restaurant. Turns out, acorn squash roasts up deliciously and also makes a satisfyingly wonderful soup.

The one drawback of acorn squash is its natural packaging; the rind is not as easy to vanquish as that of other squashes, due to its deep ridges. I found that quartering it and then going to work with a vegetable peeler eventually did the job.

I’m a fan of what my husband and his longtime friend once dubbed “the overtaste:” the more flavor, the better, with no danger of ever being bland. So when I set out to make my first-ever acorn squash bisque, I kept adding and adding the flavor. I’m passing along the resulting recipe, which yields a tasty, creamy soup. The recipe itself is meant to be doubled or tripled. I made this several times, and jarred the results for future winter evenings.

Acorn Squash Ginger Bisque

2 T extra virgin olive oil
1 large acorn squash, peeled, seeded & cubed
1 medium white potato, roughly chopped
1 medium red onion, roughly chopped
1 carrot, roughly chopped
2 cloves garlic, peeled and smashed
1 inch fresh ginger, chopped
2 T honey
1/2 t fresh sage
1/2 t fresh thyme
1/4 t fresh ground pepper
1 t ground ginger
1/2 t salt (to taste)
1/4 t nutmeg
3 C organic vegetable broth

  • In large, heavy-bottom pot, gently heat olive oil.
  • Add in squash, potato, onion and carrot. Cook, stirring occasionally, until squash is tender.
  • Add garlic and ginger, cook two minutes, then add all remaining ingredients plus 1 cup of stock, and stir well.
  • Carefully transfer mixture to blender and puree until smooth, adding broth as needed to puree and to reach desired consistency. Work in batches if necessary.

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One CommentLeave a comment

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