Gingered Acorn Squash Soup

Recipe by Sharon123
READY IN: 1hr 56mins




  • 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.