Gingered Acorn Squash Soup Recipe ๐ฅฃ
Cook Time: 1 hour and 36 minutes
Prep Time: 20 minutes
Total Time: 1 hour and 56 minutes
Servings: 8
Description:
Gingered Acorn Squash Soup is a delightful culinary journey with its rich color, creamy texture, and a subtle hint of ginger that adds an elegant touch. This recipe, straight from the Ventura County Star newspaper in California, is both comforting and gourmet, perfect for any occasion. Miso, a key ingredient, can easily be found in health food stores.
Ingredients:
- 2 acorn squash
- 2 tablespoons olive oil
- 1/4 teaspoon crushed red pepper flakes
- 7 cloves garlic, minced
- 1 yellow onion, chopped
- 2 russet potatoes, peeled and diced
- 2 cups vegetarian chicken broth
- 3 1/2 cups vegetable broth
- 1/2 cup soymilk
- 2/3 cup milk
- 1/2 cup white miso
- 1 tablespoon dry sherry
- 1 teaspoon garlic granules
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- Nutmeg, for garnish
Instructions:
| Step | Details |
|---|---|
| 1 | Prepare the Squash: Preheat your oven to 375ยฐF (190ยฐC). Cut the acorn squash in half crosswise, scoop out the seeds, and discard them. Place the squash halves, cut side down, in two 9×13 baking pans with about one inch of water. Bake for about an hour or until the squash is tender. Remove from the pans and set aside to cool. If your squash are on the smaller side, it may take as many as five squash to yield the required six pounds. You can quarter some of the smaller squash to fit them into the baking pans. |
| 2 | Prepare the Soup Base: In a large five-quart saucepan, warm the olive oil and crushed red pepper flakes over medium-high heat for about a minute. Add the minced garlic, chopped onion, and ground ginger. Cook for approximately three minutes until fragrant. Add the diced potatoes and continue to cook, stirring frequently, for about five minutes until the potatoes start to soften. |
| 3 | Combine and Simmer: Pour in the boiling vegetarian chicken broth and vegetable broth. Reduce the heat to medium-low. Scoop out the cooked acorn squash (about eight cups worth) into a large bowl. Lightly mash the squash and then add it to the pot. Allow the soup to simmer for about 15 minutes, stirring occasionally. |
| 4 | Blend the Soup: Carefully transfer the soup to a food processor in batches, adding some soymilk to each batch for creaminess. Once smooth, return the pureed soup to the pot. |
| 5 | Add Flavor: In a small bowl, mix together the white miso and dry sherry until well combined. Add this mixture to the soup along with the garlic granules, ground ginger, and ground nutmeg. Simmer gently for another 10 minutes, being careful not to let the soup boil. |
| 6 | Serve and Enjoy: Ladle the warm Gingered Acorn Squash Soup into bowls. If desired, you can sprinkle each serving with a light dusting of nutmeg for that extra touch of flavor and aroma. Enjoy this comforting and flavorful soup with crusty bread or a side salad. |
Nutritional Information (per serving):
- Calories: 223.5
- Fat: 3.1g
- Saturated Fat: 0.5g
- Cholesterol: 0mg
- Sodium: 874.6mg
- Carbohydrates: 32.4g
- Fiber: 4.6g
- Sugar: 3.3g
- Protein: 5.8g
Recipe Notes:
- This soup can be easily adapted for various dietary needs. For a vegan version, simply omit the milk and use all soymilk instead.
- Feel free to adjust the amount of ginger and garlic to suit your taste preferences.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days or frozen for longer storage. Reheat gently on the stovetop or in the microwave before serving.
- Garnish options include a drizzle of olive oil, a dollop of sour cream or Greek yogurt, or a sprinkle of fresh herbs like parsley or chives.
Gingered Acorn Squash Soup is a delightful blend of flavors that will warm you from the inside out. Perfect for a cozy night in or a special dinner party, this soup is sure to become a favorite in your recipe collection. So, gather your ingredients, get cooking, and enjoy the delicious results! ๐ฒโจ
