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Savory Acorn Squash Soup

Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Servings 8 people

Ingredients

  • 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

Instructions

  1. 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.

  2. 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.

  3. 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.

  4. Above can all be done ahead of time and kept in fridge.

  5. 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.

  6. 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.

  7. 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.