Acorn Squash Soup With Ginger Lime And Cream Recipes

GINGERED ACORN SQUASH SOUP

Steps:

• Cut the acorn squash in half, crosswise.
• Scoop out seeds and discard.
• Place cut side down in 9 x13 baking pans (you will need two) and add about one inch of water.
• Bake for an hour.
• Remove from pans and set aside to cool.
• If the squash are rather small, it might take as many as five squash to make the required six pounds.
• Simply quarter some of the smaller squash to fit the baking pans.
• Warm the oil and crushed pepper in a five-quart saucepan, over medium-high heat for one minute.
• Add the garlic, onion, and ginger.
• Cook for three minutes, add potatoes and cook mixture, stirring frequently for five minutes or until the potatoes soften.
• Add boiling broth and reduce heat to medium low.
• Scoop cooked squash (about eight cups) into a large bowl and mash lightly before adding to the pot.
• Simmer for 15 minutes, stirring occasionally.
• Remove soup to food processor in batches, adding some soymilk to each batch.
• Return the purée to the soup pot.
• Place miso in a small bowl, add the sherry, and blend with a fork or small whisk.
• Add to the soup with the garlic, ginger, and nutmeg.
• Simmer gently for 10 minutes.
• Do not boil.
• (Soup may be thinned with additional broth.) Sprinkle with a light dusting of nutmeg.
• Enjoy!
• Yield: 8 servings.

CREAM OF ACORN SQUASH SOUP

Steps:

• Melt butter in heavy large saucepan over medium heat.
• Add onions and cook, stirring occasionally, about 5 minutes- do not brown.
• Add squash, chicken stock and apple cider and simmer until squash is tender, about 20 minutes.
• Puree mixture in processor or blender; strain into another saucepan and place over medium heat.
• Stir in cream and heat through;do not boil.
• Add curry powder and season to taste with salt and pepper.
• Ladle soup into bowls, garnish with minced parsley and serve.

ROASTED ACORN SQUASH SOUP

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Put squash into a baking dish with the cut side down. Pour enough water into the baking dish to cover the bottom.
• Bake in preheated oven until the flesh of the squash is easily pricked with a fork, about 45 minutes. Remove from oven and allow to cool until squash can be handled. Scoop flesh into a bowl and set aside.
• Melt butter in a pot over medium-high heat. Cook onion, carrot, and garlic in melted butter until soft, 5 to 7 minutes. Pour chicken stock into the pot; add the squash.
• Bring the mixture to a simmer and cook for 20 minutes.
• Pour mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth and return to pot.
• Stir half-and-half, nutmeg, and cinnamon through the blended soup; season with salt and pepper. Thin the soup with water if desired.