Creamy, spicy and finished off with the squash’s own roasted salted seeds, this soup is for when you are really craving complex autumn flavor. With garlic toast and a fresh salad it‘s the main meal.
Its easy to roast acorn squash. You don’t need to peel it, the skin will separate and the flesh simply spoon out later. Cut the squash into pieces, place on foiled baking sheet, slather with olive oil, and roast at 400° until soft, 35-40 minutes.
Save the seeds for garnish. The salty crunch is perfect with the soup. They are loaded with B vitamins, protein and dietary fiber. Rinse the seeds in a colander and remove excess goo. Dry them off in a towel and then mix them in a bowl with olive oil and salty, grainy salt. Roast them on the same foil you used for the squash, they will brown up quickly. Keep an eye on them.
You can modify the spicy heat in this recipe by omitting the cayenne. If you really prefer it without heat, reduce the paprika also. Of course you can also make it vegan by skipping the milk if you must or prefer. But I don’t recommend this.
2 Acorn Squash
1 1/2 cup Half and Half
2 large carrots, peeled and chopped
7 fresh sage leaves
1/2 teaspoon fresh thyme
2 teaspoons minced garlic
1/4 teaspoon hot paprika
dash cayenne (optional or serve at the table)
1/4 teaspoon cinnamon
In a soup pot, mix the Half and Half, sage leaves, garlic and carrots. Bring to a boil.
Add the squash, the soup stock, and all the herbs and spices. Bring to a boil for about 10 minutes, stirring occasionally.
Ladle into a blender and blend until smooth. Pour back into pot and reheat gently or microwave individual servings by the bowl.
Top with roasted seeds.