Savory Squash Soup
Ingredients:
1 acorn squash
1 butternut squash
1 carrot, peeled and diced
1 stock of celery, diced
1 medium sweet onion, diced
5-6 cups chicken broth (or vegetable broth, your choice)
½ cup white wine or sherry
½ cup cream
2 T. butter
1 t. allspice
1 t. sage
Fresh ground pepper and Kosher salt to taste
Lets Cook:
Slice squash in half, scoop out the seeds and pith. From here, you have a choice of either roasting or steaming your squash. I prefer to roast the squash in a hot 400 degree oven, for about 45 minutes, face up, brushed with butter, salt and pepper. The full rich/sweet flavor of the vegetable is captured by roasting because the sugars caramelize in hot heat. If you are pressed for time, steam your squash upside down in a pan with about ½ cup broth, covered for approx. 30 minutes.
While waiting for squash to roast, sauté diced veggies in butter over medium heat until begin to soften. When squash is cooked, let cool until able to handle and remove flesh from skin into mixing bowl. Combine all ingredients (except cream): cooked veggies, squash, with broth and seasoning to cook for about 20 minutes. Remove from heat, and carefully ladle soup into blender, to puree until smooth.
Pour soup back into large pan to heat and stir in cream just before serving. Serve with a dollop of sour cream and crunchy bread for dipping- Enjoy!
Notes: