Acorn squash, apple & ginger soup
I don’t know if you witnessed Mother Nature’s wild mood this afternoon, but it was very scary to see a beautiful sunny sky turn into a hail monster all of a sudden—at least I was scared.
When it happened, I was cooking my first fall soup (in my new Dutch oven that friends of mine gave me for my birthday!) and I thought the timing was perfect.
This recipe is not only a solution for what to do with the overflow of apples in my kitchen, but it’s also going to be a delicious, comforting dish to eat in front of “How To Train Your Dragon 2” tonight. I’m such a kid.
- ServesServes 6–8
- Prep time25 min
- Cook time55 min
- FreezingFreezes well
- 2 acorn squash
- Salt and pepper, to taste
- 2 tablespoons butter
- 1 cup yellow onion, chopped
- 2 apples, peeled, cored, and cut into quarters
- 1 clove garlic, finely chopped
- 1 teaspoon curry powder
- 1 tablespoon fresh ginger, chopped
- 1 teaspoon apple cider vinegar
- 3 cups chicken broth
Replacement optionsor vegetable broth
- 1/2 cup 15% cream
Replacement optionsor 35% cream
- Pumpkin seeds, for serving
- Preheat the oven to 400˚F. Line a baking sheet with parchment paper. Set aside.
- Slice the squash in half and remove the seeds using a spoon. Season with salt and pepper.
- Place the squash face down on the baking sheet. Bake for 30 minutes or until a knife cuts through easily. Let cool, remove flesh, and place in a bowl. Set aside.
- In a pan, melt the butter and cook the onion for 5–10 minutes or until soft. Season.
- Add the apples, garlic, curry powder, ginger, and apple cider vinegar and cook for 2 more minutes. Season again.
- Add the squash and chicken broth and bring to a boil.
- Reduce heat and let simmer for 15 minutes.
- Add the cream and process the mixture until smooth.
- Adjust the seasoning if necessary (garnish with pumpkin seeds) and serve.
Tips & tricks
You can freeze the soup BEFORE adding the cream, and add the cream after the soup is warm.