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ACORN SQUASH SOUP 2

See also: Article, Fall at the Farmers' Market
Yield: 8 servings



Ingredients

• 1 acorn squash (about 3#), poked in two places with a small knife
• 2 Tablespoons butter
• ½ of a small onion, peeled, chopped
• 2 cloves garlic, peeled, trimmed and finely chopped
• 4 Tablespoons chopped parsley, split use
• Approximately 6 cups chicken stock, heated
• Salt and freshly ground pepper
• 1/3 cup sour cream (or preferably crème fraîche)
• 1/3 cup heavy cream


Directions
Preheat oven to 375 degrees. Place the whole squash in the oven and bake until very soft. Remove from oven. When cool enough to handle, halve, scrape out seeds, peel off skin and coarsely mash the meat. Reserve.

In a 3 quart soup pot, melt butter over medium heat. Add the onion, a pinch of salt and sauté until soft and translucent, being careful not to brown.

Add the garlic and half the parsley and continue to gently sauté until the garlic becomes fragrant, being careful not to brown. Add squash, along with another good pinch of salt and stir to combine. Pour enough hot stock to cover the squash mixture by ½ inch. Bring to a gentle simmer, season with salt and simmer until flavors meld, about 10 minutes.

Purèe the soup in the blender, in batches, and strain through a bowl strainer into a clean pot. Bring to just a simmer, whisk in the sour cream and heavy cream and adjust the consistency with more hot stock, if necessary. Do not re-boil once sour cream has been added. Season with salt and freshly ground pepper and remove from heat.

Serve hot, garnished with remaining parsley.

Recipe Courtesy of www.kitchencue.com
 

 

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