Wednesday, October 16, 2013

Acorn Squash Soup

For two weeks in a row, we got cute little acorn squashes in our CSA.  While I've never cooked acorn squash before, I was really excited about it.  The possibilities included roasting them or stuffing them, but then Dave asked for just a simple soup.  Done!  I'm all about something that's simple.  And this soup is also delicious.  Rich, creamy and perfectly seasoned, this soup is filling and hearty without being heavy.  Savory seasonings help this soup feel less like a starter and more like a meal, which is how we had it, complete with rolls and salad.

I took to Pinterest to figure out what to do with my adorable acorn squash.  After looking for a few soups, I decided on this one from the Crock-Pot Ladies.  Lady Heidi put this together with ease, just a few ingredients that let the acorn squash shine.  I love how the rosemary and thyme provide depth of flavor and pair amazingly with the squash.  I'm looking forward to working with the rest of the squash we've gotten (so far) including some pumpkins, delicata and butternut.  Maybe it's more soup, or maybe something else.  But for sure, if we come across some more acorn squash, soup's on!

Acorn Squash Soup


2 medium acorn squash
32 ounces chicken broth
2 cloves garlic, minced
1 Tablespoon dried minced onion
1 teaspoon dried thyme
1 teaspoon dried rosemary
salt and pepper to taste

Wash squash and poke all over the skin with a fork.  Microwave squash together for 5 minutes on high to soften enough to cut.

Remove from microwave and cut off the top.  Place top side down on a cutting board and cut in half.  Scrape seeds from each half, then cut into quarters.

Place squash in the stoneware of a crock pot.  Pour chicken broth over squash quarters, then stir in seasonings.  Cover and cook on low for 4-5 hours.

Using tongs or a large spoon, fish out squash quarters and remove to a bowl.  Let sit for about 10-15 minutes until cool enough to handle.

Using a spoon, scrape flesh from the rinds, reserving flesh and discarding the skin.

Return skin to the seasoned broth in the crock pot, cover and let cook for another 20-30 minutes to warm back up.

Remove lid and using an immersion blender, puree the soup to desired consistency.  Note: If desired, add a bit of cream for a richer consistency.

Ladle into bowls and serve with rolls and salad for a complete meal.

Makes 6 servings.

Happy Baking,
The Cookie Princess
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