A sign of the season, Acorn Squash. This soup can easily be made with Butternut Squash, if you’d prefer. It has a creamy, slightly sweet taste, with a tiny bit of a kick. The base of the soup is pureed vegetables: onions, carrots, leeks, apples and squash. It has chicken broth, but can be made with vegetable broth to make this a vegetarian soup.
It only has a splash of cream for color, so, if you’d like a lower fat soup, leave it out. It will still be decadent. If you REALLY want to wow people, add 1/2 C of cream. My husband told me, if I ever open a restaurant, I should just throw the whole carton of cream in the pot. So, if you want to try that, let me know how it works out 🙂
On a difficulty level, this soup is about a 1. I think there’s like 3 steps. Oh, 4…because you have to eat it.
I garnished my soup with light sour cream and some crumbled bacon. If you want to try using goat cheese, instead of the sour cream, I’ll marry you now.
Acorn Squash and Apple Soup
2 Tb Olive Oil
2 Tb Butter
2 onions, diced
2 carrots, peeled and sliced
1 leek, sliced thin
2 Tb Curry Powder
2 Acorn Squash or 1 lg Butternut Squash, peeled, seeds out, and chopped into 1 inch pieces
2 C Apple Cider
3 apples, peeled, cored, and chopped
2 C Chicken or Vegetable Broth
Splash of Heavy Cream
1/2 tsp nutmeg
1/4 tsp allspice
1/4 tsp ground cloves
1/4 tsp cinnamon
1/2 tsp dried basil
*All the above ingredients are a general estimate, start small, and taste as you season. I’m just guessing, as to what I put in.
Sour Cream, as garnish (optional)
Bacon, as garnish (optional)
In a deep skillet, add olive oil and butter. When butter melts, add onions, carrots, leek, and curry powder. Sautee until vegetables are soft, about 5 minutes. Add squash and apples, sautee for 5 minutes. Add the broth. Lower heat and simmer for 35-40 minutes, or until squash and apples are soft.
Puree in a blender until smooth and creamy. Return to pot, add apple cider and cream. Stir. Add water or broth, if the consistency is not to your liking. Add spices. Add more to taste.
Serve warm with bacon and sour cream. Great with a gooey grilled cheese sandwich!