Delicata and Acorn Squash Soup

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READY IN: 1hr 30mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 2
    lbs delicata squash, cut in half, seeded, peeled & cut into large pieces
  • 1
    lb acorn squash, cut in half, seeded, peeled & cut into large pieces
  • 1
    tablespoon butter (I used olive oil)
  • 1
    large sweet onion, peeled & coarsely chopped, sauteed in butter (or olive oil)
  • 4
    garlic cloves, minced
  • 2
    medium yukon gold potatoes, peeled & cut into large cubes (I didn't peel)
  • 3
    medium tomatoes, peeled, seeded, & coarsely chopped (I didn't peel or seed, instead using whole tomatoes)
  • 2
    tablespoons chopped flat leaf parsley (I substituted about 4 tbsp. of regular curly leaf parsley)
  • 1
    teaspoon fresh thyme leave (I used about a tablespoon)
  • 1
    teaspoon fresh marjoram (I used about a tablespoon)
  • 2
    tablespoons summer savory, leaves (optional, not part of original recipe)
  • 3
    tablespoons high-quality extra virgin olive oil
  • 6 -8
    cups chicken stock (I substituted vegetable stock)
  • Garnish (optional)
  • 6
    tablespoons hazelnut oil (I substituted "Green Gold" pumpkin seed oil, available from Chefshop.com, excellent taste & nice col)
  • 6
    tablespoons creme fraiche (I substituted sour cream)
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DIRECTIONS

  • In a large 6- to 8-quart pot, combine all ingredients except the chicken or vegetable stock, hazelnut oil & creme fraiche or sour cream. Pour enough stock over the vegetables to cover them. Bring to a boil, reduce heat to a simmer, and cook for 30 minutes.
  • Let soup cool briefly. Using food processor, blender, or Vita-Mix, puree soup in batches until smooth. Return soup to the pot, correct seasonings, and warm to serving temperature.
  • Ladle soup into warm soup bowls. Drizzle each serving with a tablespoon of hazelnut or pumpkin seed oil and finish with a dollop of creme fraiche or sour cream.
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