You can never have too many soup recipes, so give Acorn Squash Soup From preparation to the plate, this recipe takes about 2 hours and 40 minutes. It is a good option if you're following a gluten free diet.
Instructions
1
Watch how to make this recipe.
2
Preheat the oven to 350 degrees F.
Equipment you will use
Oven
3
Cut the squash in half on the equator and remove the seeds with a spoon.
Ingredients you will need
Squash
Seeds
4
Cut a flat spot on each end so the squash will sit flat. Line a baking sheet with aluminum foil and arrange the squash, cut side up. To 3 of the squash halves, add a peeled shallot and to the other 3 add 2 garlic cloves on each.
Ingredients you will need
Whole Garlic Cloves
Shallot
Squash
Equipment you will use
Aluminum Foil
Baking Sheet
5
Drizzle with 2 tablespoons of olive oil and season with 1 tablespoon each of the salt and freshly cracked pepper. Roast in the hot oven until very tender and starting to caramelize and collapse, approximately 1 hour.
Ingredients you will need
Cracked Pepper
Olive Oil
Salt
Equipment you will use
Oven
6
Remove from oven and when cool enough to handle, remove the squash from the skin. Reserve the roasted shallots and garlic with the squash. Can be done ahead.
Ingredients you will need
Shallot
Garlic
Squash
Equipment you will use
Oven
7
In a large Dutch oven, heat 1 tablespoon of the olive oil and 2 tablespoons of the butter over medium-high heat and when the butter is starting to foam, add the raw diced shallots and saute until they are starting to caramelize, about 5 to 6 minutes. Deglaze with 1/2 cup of the chicken stock and stir to remove any fond. Reduce the heat to medium-low and add in the reserved squash, roasted shallots and garlic and then the remaining chicken stock. Stir to combine, then puree with a stick blender. The mixture will be very thick.
Ingredients you will need
Stock
Olive Oil
Shallot
Butter
Garlic
Squash
Equipment you will use
Dutch Oven
Blender
8
Add in the cayenne, white pepper and the herbs. Stir in the cream and Worcestershire sauce and heat slowly over medium-low heat. When the mixture comes to a slow simmer, mix again with the stick blender and stir in 1/4 cup of the Parmesan and turn heat to low.
Ingredients you will need
Worcestershire Sauce
White Pepper
Parmesan
Ground Cayenne Pepper
Cream
Herbs
Equipment you will use
Blender
9
Serve with a fresh crack of black pepper, a nice drizzle of extra-virgin olive oil and a light sprinkle of remaining Parmesan. Ladle into soup bowls and serve.