Blogging Melodrama

Roasted Acorn Squash & Carrot Soup

Serves 6                                         Preheat the oven to 375°F


2 small butternut squash (3 # seeded and halved)

4 carrots, peeled & cut into ½ “ pieces

1 onion, quartered

1 (T) tablespoon unsalted butter

1 (T) tablespoon light brown sugar

4 (C) cups chicken broth, preferably homemade

Kosher salt, freshly ground black pepper

1 (C) cup water

1/2 (t) teaspoon ground ginger

Pinch of:  cayenne pepper & hot paprika

2 (T) tablespoons fresh chives, for garnish


Put squash halves; cut side up in a large roasting pan and distribute the carrots and onions around them.  Dot with butter and sprinkle with brown sugar.
Pour 1 ( C ) broth over the vegetables.  Salt & pepper to taste.  Cover with foil and bake till squash is tender.  Let cool in the pan until cool enough to handle.

Scoop squash flesh from the skins and transfer to a large soup pot.  Discard skins.  
Add carrots, onions, and any pan juices, water and the remaining 3 (C) broth into the soup pot.  Bring to a boil over high heat, then reduce to medium stir in ginger and simmer uncovered about 15 minutes.  Transfer soup to a blender or food processor; purée until smooth then return to the soup pot.  

Processing in batches will make it easier to handle.  You may want to reserve some pieces to chop and add to the creamed soup for eye appeal and something to chew.

At this stage the soup can be served or covered and refrigerated for up to a month.  When ready to serve: bring soup to a gentle boil over medium-high heat stirring well.  You may like to add some fresh cooked carrot and butternut squash pieces if you have puréed all the soup pot contents.  Add seasonings to taste: salt, pepper, cayenne pepper, paprika, and garnish with chives and a pat of butter.

This is an excellent soup for any meal.  I haven’t tried it cold yet, but it’s nummy warm with open-faced eggplant sandwiches.  

Labels: Recipes

posted by Jan myrz @ 2:13 PM