Warm up with this soup that also serves as great decoration when entertaining. AND no dishes to clean! It's way easier to make than it looks.
Ingredients: 8 med acorn squash, 4 tbsp olive oil, 1 med yellow onion chopped, 2 tbsp sage, 1 tsp smoke paprika, 1 1/2 tsp sea salt, 2 garlic cloves, 5-6 c. chicken or vegetable broth, 1/2 tsp pepper
Directions: Preheat oven to 375. Cut top 3rd off of each squash. Scoop out seeds from bottom and tops and discard. Trim just enough off each squash bottom so it can sit up straight. Put on baking sheets, drizzle with 2 tbsp oil rubbing it on insides and rims. Bake 45-55 min until flesh is golden brown but before squash starts collapsing. Meanwhile, heat 2 tbsp oil in large pot, add onion, paprika, salt, sage and cook until golden brown. Add garlic and cook 2 min more. Scoop cooked flesh from squash into pot. Add 5 cup broth, and pepper, bringing to a boil then reduce heat and simmer for 5 min. Puree soup in batches adding more broth if it's too thick. Ladle soup into squash bowls and top with sage.
I LOVE bread to dip with my soup so here's a quick, easy way to make perfectly pairing crustinis. Choose your bread of choice (rosemary focaccia, whole wheat bagette, sour dough is my fav) and slice into small thin pieces. Drizzle olive oil, garlic salt, and any herb of choice (rosemary, more sage, cayenne pepper) and broil until golden brown. This will give that soft inside and crispy outside perfect for dipping!
ReplyDeleteThat sounds excellent - we really like baking acorn squash. Instead of tossing the seeds, try throwing them on an oiled cookie sheet and drizzle a little Bragg's Amino on them. Then you throw the seeds in the oven for the last ten minutes or so of the baking time and it makes a garnish that complements the squash... These recipes look great - keep them coming!
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