November 25th, 2008
Two of my favorite fall dishes are butternut squash soup and roasted acorn squash. So, naturally one of the first recipes that stuck out to me in the Google Cookbook was this acorn squash soup recipe.
For some reason, there seems to be this misconception that soups are difficult to make. This, however, is a very simple soup dish that any novice cook can easily execute. It starts with roasting the squash and apples, sautéing the aromatics and combining the ingredients for a quick stew with broth and wine.
The original recipe called for double the volume of chicken stock but I decided to cut it in half as I wanted the flavor of the acorn squash to resonate. This turned out to be a good call. The soup was rich yet refreshing and the garnished Roquefort cheese provided a nice sharp tang that cuts through the sweetness of the squash and the apples. Keep in mind that Roquefort is pretty salty so do not to over season the soup.
Recipe for Acorn Squash Soup
Adapted Google Cook Book, Keyword: Delicious
1 large acorn squash
2 apples (sweet variety), ½ inch dice
3 tablespoons butter, plus extra butter to brush on squash
½ cup brown sugar
½ cup diced onion
1 clove garlic, minced
2 cups white wine (Chardonnay)
4 cups low sodium chicken broth (vegetable stock is okay too)
1 cup Roquefort cheese
Acorn Squash Soup
1. Preheat oven to 400ºF(205ºC). Cut the squash in half lengthwise, discard seeds, season with salt and pepper, and brush with melted butter. Roast squash on a baking sheet until tender and caramelized. Cooking should take about 30 to 40 minutes and you should be able to pierce with a thin skewer or a pairing knife. Let squash cool slightly, then scoop out flesh with spoon and set aside.
2. Lightly toss apples with a tablespoon of melted butter, brown sugar, salt and pepper. Roast apples in 400ºF(205ºC) oven until cooked and browned, about 10 minutes. Keep an eye on this to make sure that the apples don’t burn. Set aside to cool.
3. In Dutch oven or large sauce pan over medium heat, sauté onion, garlic and 2 tablespoons butter until translucent. You are looking for more of a sweat, you do not want to caramelize the onion. Add white wine and half of the apples, bring the liquid to a full boil. Reduce heat and cook over low heat to reduce wine until almost evaporated. Add squash flesh and stir in chicken stock. Cook for a minimum of 30 minutes with lid on, stirring every 5 minutes so that it does not stick to the bottom of the pot.
4. Blend in the blender or with an immersion blender until smooth. If you are using a blender, be very careful and work small portions at a time. Once blended, pour through fine strainer for good measure. By now, the soup should be smooth and silky. Season with salt and pepper to make the final adjustment.
5. Ladle into a serving dish and garnish with crumbled Roquefort and the remaining roasted apples. I also like a little drizzle of nice extra virgin olive oil. Serve with a glass of Chardonnay and enjoy the taste of the season!