Prep 30 mins
Cook 1 hr
There are a lot of recipes out there for squash & pumpkin soups. I like this one because it is simple, flavorful, and healthy (no cream!). The garnishes and cranberries give it a unique flavor. Serve with fresh bread and a salad for a perfect fall meal.
- 2 acorn squash
- 2 tablespoons butter
- 1 medium onion, chopped
- 1 stalk celery, chopped
- 2 garlic cloves, chopped
- 1 cup dry white wine
- 1 quart chicken stock
- 1⁄2 teaspoon nutmeg
- salt & pepper, to taste
- 1 cup fresh cranberries, whole
- sunflower seeds, shelled, for garnish
- diced cucumber, for garnish
- honey, for garnish
- Prepare the squash - cut each one in half & scoop out the seeds with a spoon. Place them skin side up on a greased cookie sheet & roast at 400 degrees until the flesh is soft, 30 - 45 minutes. Remove from the oven & let cool. Once cool, use a spoon to scoop the squash flesh out of its skin into a bowl.
- Melt the butter in a large stockpot. Add onion & celery and saute over medium heat until soft, around 5 minutes. Add garlic and saute for another minute or so.
- Add the wine and simmer for another 5 minutes. Add the stock and bring to a boil. Add the squash. Cover partially and simmer for 30 minutes.
- Working in batches, puree the soup in a blender. Return it to the pot and bring to a boil. Season with salt, pepper, and nutmeg.
- Add cranberries and simmer the soup for 5 - 10 minutes, until the berries are heated through and have just begun to burst.
- Garnish each bowl with sunflower seed kernels, diced cucumber, and a drizzle of honey.