I used to like watching cooking shows when I had trouble sleeping. This recipe is from Guy Fieri (The Food Network). And, without question, one of my favorite Fall soups.
It’s slightly thick, making it hearty and soul-warming. I tend to like savory rather than sweet. However, if you prefer a little sweetness, I’ll share a butternut squash soup later. It’s loaded with carrots and granny smith apples.
Serve this in small soup crocs or mugs at your next book club meeting. Pair with your favorite bread. I love French baguettes, rustic sourdough, ciabatta bread, or hearty rolls.
Note: This soup has a lot of kick. I’m not a big fan of anything too spicy, so I reduce the amount of black pepper and leave out the cayenne pepper. The layers of flavor from the cooking method are enough for me. I’ve also made this with butternut squash – just as good.
Savory Acorn Squash Soup
- 3 whole acorn Squash (about 8 cups when cooked)
- 6 whole shallots (3 diced, 3 whole and peeled)
- 6 whole garlic cloves (peeled- I use 3)
- 3 tablespoons olive oil
- 1 tablespoon salt
- 2 teaspoons cracked pepper (more if you like a little more heat)
- 4 cups chicken broth (I use low sodium)
- 1/4 teaspoon cayenne pepper (less if you don't like a lot of spice)
- 1 teaspoon sage
- 1 teaspoon savory (no savory – substitute or thyme or majorum)
- 1/2 – 1 cup heavy cream ( I substitute 1/2 & 1/2)
- 1 tablespoon Worcestershire sauce
- 1/4 cup grated parmesan cheese
Preheat oven to 350 degrees, cut squash in half, remove seeds and cut off small portion of bottom, so the squash will sit flat on the baking sheet.
Place squash cut side up, season with the salt and freshly ground pepper, then add the peeled shallot to 3 halves and the peeled garlic clove to the other 3 (1-2 per squash). Drizzle with 2 tablespoons of olive oil.
Roast in the oven until tender (about an hour). They are ready when they caramelize and start to collapse. When done, remove from the oven, allow to cool until they are easy to handle, then remove skins. Reserve the roasted shallot and garlic.
Above can all be done ahead of time and kept in fridge.
In dutch over, heat 2 tablespoon of olive oil, use medium high heat. Saute the diced shallots 5- 6 minutes until they are soft and start to caramelize. Deglaze with 1/2 cup of chicken stock.
Reduce heat to medium low, add the peeled squash, roasted shallots, roasted garlic and remaining chicken stock. Stir to combine, then puree with a stick blender.
Next, add in the white pepper, cayenne pepper and herbs. Stir in the cream and Worcestershire sauce, heat slowly until mixture starts to simmer, then turn the heat to low. Mix again with the stick blender, stir in the parmesan cheese and serve.