Gingered Acorn Squash Soup

Submitted by Sharon123

"Gingered Acorn Squash Soup is very easy to make, and the rich color, creamy texture, and hint of ginger contribute to its gourmet appeal. This came from the Ventura County Star newspaper in California. Miso can be found in health food stores."

 

• Ready In: 1hr 56mins
• Ingredients: 15
• Serves: 8

ingredients

• 2 large acorn squash (3 lbs. each)
• 2 teaspoons olive oil
• 1⁄4 teaspoon crushed red pepper flakes
• 7 cloves garlic, minced
• 1 medium yellow onion, chopped
• 2 tablespoons grated fresh gingerroot
• 2 medium russet potatoes, peeled and diced (2 cups)
• 3 1⁄2 cups vegetarian chicken broth or 3 1/2 cups vegetable broth, boiling
• 1⁄2 cup enriched soymilk or 1/2 cup milk
• 2⁄3 cup mellow white miso
• 1⁄2 cup dry sherry
• 1 teaspoon garlic granules
• 1 teaspoon ground ginger
• 1⁄2 teaspoon ground nutmeg
• 1 dash nutmeg

directions

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

Reviews

[megan]

Delicious! I didn't have any miso and meant to put in some soy sauce or something to make up for the smokey salty taste but forgot and didn't miss it at all. I also ground some pepper into it, gave it a nice flavour. i also garnished it with fresh parsley, which actually was a lovely taste contrast and next time i'll mince some up and put it in. oh, and i used a hand blender too, sooo easy. ;) thanks for posting this!

 

[Maryland Jim]

Great soup. I did add some additional broth. Will definitely make this again. Made for Fall 09 football pool win.

 

[yogiclarebear]

Great. I practically doubled this soup and froze a ton. Very thick I found, so I thinned it quite a bit, especially to freeze. Also used an immersion blender.

 

[Rita1652]

The prep time was cut down for me because I was lucky enough to have some acorn squash roasted, pureed, & frozen, from my garden. I enjoyed the kick from the ginger and the good benefits from the miso. I used the hand blender to smooth out the soup right in the pot. Sharon thanks for a great soup recipe.