Lisa's Culinary Atrocities

     In an effort to expand my soup repertoire, I decided to try my hand at squash soup.  Inspired by Robert’s nummmmy Thai Pumpkin soup, I decided to make an acorn squash, carrot and potato version of my own.

The original recipe called for butternut squash, but I used acorn.  I think the reason for the butternut is because peeling an acorn squash is actually a form of torture, with all of it’s curves and such.  I reminded myself of the joy I receive from taking my time in chopping and preparing vegetables…but…wow, this was not my favorite thing to do.  Regardless, I did get satisfaction from a job well-done and the gift of a small blister forming from holding my knife properly :)

The soup, after simmering, really didn’t need to be blended, but I went ahead and did it.  Next time I think I will leave it chunky as the pureed version hinted at a complexly flavored baby food.  The carrot and sweet potato added a touch of sweetness and a small amount of nutmeg gave it that fantastic winter flavor.  I added a Parmesan rind in the stock during the simmering process which definitely added a little somethin’-somethin’…just remember to remove the rind before blending (ooops).  All in all, this was labor intensive only in the chopping—the rest was simple and completely doable on a work-night, plus we had heart & tummy warming leftovers for lunch! 

(Acorn) Squash Soup

Ingredients

• 1 (2 to 3 pound) squash, peeled, seeded and cubed
• 2 tablespoons unsalted butter
• 1 medium onion, chopped
• 1 large sweet potato, cubed
• 1 large carrot, cubed
• 6 cups vegetable stock
• Nutmeg
• Salt and freshly ground black pepper
• 1 Parmesan rind (optional)

Directions

Cut squash into 1-inch chunks. In large pot melt butter. Add onion and cook until translucent, about 8 minutes. Add squash, potato, carrot and continue to cook about 10 minutes, until just becoming soft.  Add stock and Parmesan rind, bring to a simmer and cook until vegetables are tender, about 30-40 minutes. Remove Parmesan rind, if used. Puree using immersion blender.  Alternatively, pour into stand blender and blend. Stir and season with nutmeg, salt, and pepper. Serve.

I found adorable mini La Piana Raviolis with Squash Filling at Cost Plus-World Market and just had to try them. So glad I did as they are very delicious! After roasting asparagus with olive oil and sea salt in a 350°F oven for about 10 minutes, I then topped it with the cooked ravioli tossed in olive oil, shaved rosemary asiago and a dash of nutmeg.  Simple and fantastic.