Acorn Squash Soup Machine Style Food

ACORN SQUASH SOUP

Steps:

• Preheat the oven to 350 degrees F. Cut the squash in half on the equator and remove the seeds with a spoon. Cut a flat spot on each end so the squash will sit flat. Line a baking sheet with aluminum foil and arrange the squash, cut side up. To 3 of the squash halves, add a peeled shallot and to the other 3 add 2 garlic cloves on each. Drizzle with 2 tablespoons of olive oil and season with 1 tablespoon each of the salt and freshly cracked pepper. Roast in the hot oven until very tender and starting to caramelize and collapse, approximately 1 hour. Remove from oven and when cool enough to handle, remove the squash from the skin. Reserve the roasted shallots and garlic with the squash. Can be done ahead.
• In a large Dutch oven, heat 1 tablespoon of the olive oil and 2 tablespoons of the butter over medium-high heat and when the butter is starting to foam, add the raw diced shallots and saute until they are starting to caramelize, about 5 to 6 minutes. Deglaze with 1/2 cup of the chicken stock and stir to remove any fond. Reduce the heat to medium-low and add in the reserved squash, roasted shallots and garlic and then the remaining chicken stock. Stir to combine, then puree with a stick blender. The mixture will be very thick. Add in the cayenne, white pepper and the herbs. Stir in the cream and Worcestershire sauce and heat slowly over medium-low heat. When the mixture comes to a slow simmer, mix again with the stick blender and stir in 1/4 cup of the Parmesan and turn heat to low. Serve with a fresh crack of black pepper, a nice drizzle of extra-virgin olive oil and a light sprinkle of remaining Parmesan. Ladle into soup bowls and serve.

ROASTED ACORN SQUASH SOUP

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Put squash into a baking dish with the cut side down. Pour enough water into the baking dish to cover the bottom.
• Bake in preheated oven until the flesh of the squash is easily pricked with a fork, about 45 minutes. Remove from oven and allow to cool until squash can be handled. Scoop flesh into a bowl and set aside.
• Melt butter in a pot over medium-high heat. Cook onion, carrot, and garlic in melted butter until soft, 5 to 7 minutes. Pour chicken stock into the pot; add the squash.
• Bring the mixture to a simmer and cook for 20 minutes.
• Pour mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth and return to pot.
• Stir half-and-half, nutmeg, and cinnamon through the blended soup; season with salt and pepper. Thin the soup with water if desired.

ACORN SQUASH SOUP

Steps:

• Melt butter in a saucepan and sauté the onion. Add squash pulp to onion. Add broth, nutmeg and cayenne.
• Bring to a boil. Reduce heat and simmer, uncovered for 10 minutes.
• Puree with a hand blender (or in batches in a regular blender). Serve hot.

ACORN SQUASH SOUP

Steps:

• In a large saucepan, saute onion and celery in butter. Stir in flour, bouillon, dill, curry and cayenne until blended. Gradually add broth and milk. Bring to a boil; cook and stir for 2 minutes. Add the squash, salt and pepper; heat through., In a blender, process the soup in batches until smooth. Pour into bowls; sprinkle with bacon.

ACORN SQUASH SOUP

Steps:

• Prepare squash by leveling each end, cut each one in half, scoop out seeds and membranes from the centers.
• Place squash "bowls" on a foil lined baking sheet.
• Sprinkle the inside of each squash "bowl" with salt and pepper and 1 tablespoon of butter.
• Into each "bowl" place 1/6th of the onion, 1 piece of celery, a portion of the cheese (reserve 1/2 cup of the cheese for the final broiling) and a portion of the half and half.
• Top each squash "bowl" with a tablespoon of butter.
• Cover loosely with foil.
• Place in a 350 degree oven and bake for 1 1/2 hours, or until tender when pierced with a fork.
• Remove foil and finish cooking by topping each bowl with the remaining cheedar cheese.
• Turn oven to broil. Broil squash "bowls" until cheese has melted and they are browned on top - usually takes about 1 minute to broil.

ACORN SQUASH SOUP

Steps:

• Sauté onion and garlic in olive oil. Add squash, cumin and cardamom.
• You can use your immersion blender to make it smooth or leave it more rustic at this point.
• Add stock, stir to combine and simmer for one hour.

ACORN SQUASH SOUP MACHINE STYLE

Steps:

• Cut acorn squash in 1/2, drizzle olive oil over cut side along with a sprinkle of salt and place on baking pan cut side down. Bake at 350 degrees for 30 minutes. While squash is in oven cut top off of head of garlic use baking spray or drizzle olive oil on the tops. Cover with aluminum foil and bake for 30-45 minutes at 350 degrees. Can do it in the same oven or if you have a toaster oven use that.
• In large pot, drizzle 1-2 T. olive oil in the pan. Once heated, add sliced onions and saute for 5-10 minutes. Once transluscent, add 1/2 teaspoons sugar and salt, pepper to taste. Continue to cook down till they become carmelized.
• Scoop out squash, removing seeds, and add to the carmelized onions. Add roasted garlic and thyme and continue to stir, then add your stock in a slow stream, stirring as you pour it in the pot.
• Remove from heat and pour 1/2 mixture into blender. Remember to remove the inner top of blender and place a towel over opening. Blend till smooth then repeat with remaining mixture.
• Place blended mixture back into pot and slowly add half and half and 1-2 T. butter.
• Taste and add sugar, salt or pepper to desired taste.
• I serve this with a mixed green salad topped with chopped apples, dried cranberries, blue cheese & nuts.