Nothing like squash soup in the fall. I made a batch yesterday that was killah good. There’s something satisfying about it, and the variations are as many as the people that make it. I’ve had it with ginger, anise, curry, cumin, etc. Here’s an approximation of the one I made and feel free to post your own.
2 acorn squash (in honor of election year), seeded and cut up
1 onion, chopped
1 Gala or Fuji apple, cored and cut up
Fresh sage leaves
5 cups chicken stock
1/3 cup parmesan cheese, grated
1/2 cup cream or half&half (optional)
Salt & pepper to taste
Heat oven to 400 degrees. Toss the squash in olive oil and place in a glass baking dish. Roast until tender, about 30 minutes. Remove from the pan, let cool and remove the skins.
Meanwhile, saute the onion in some butter until tender and sweet. Remove from pan. Add the apple and brown slightly, then add water and cook until soft. In batches, puree the squash, apple, onion, chicken stock, and a couple tablespoons of chopped sage in a blender or processor. Transfer it all to a pot and simmer, adding the cheese and optional cream at the end. Garnish with the following:
1 cup roasted red peppers (from a jar)
1 TBSP olive oil
2 cloves garlic
1/4 tsp crushed red pepper flakes
a little salt
Puree all together until smooth. Place a dollop on top of the bowl of soup and top that with additional sage leaves that you have fried in butter until crisp.