I've mentioned a little through some posts how much I enjoy cooking and consuming squash during the autumn. This love has definitely been cultivated over the last recent years and only just started when I started around college. I find squash more enjoyable if it's in a soup, or baked in a quiche with other root vegetables. Honestly, I could have fresh butternut squash soup at least five times every autumn and be happy as can be. It's pureed and oh-so comforting sipped from a large mug!
Though I do love my butternut squash and a spaghetti squash or two, today's focus is on the little acorn squash and roasting it into a soup. I had bought one acorn squash at a local farmer's stand in hopes of cooking it in a different method that strayed from simply putting brown sugar on it and baking. I will acorn squash this way, but I personally like my squash my herby and savory tasting. This recipe was adapted from Williams-Sonoma's book, Soup of the Day: 365 Recipes for Every Day of the Year. I also tend to improvise on spices, preference, or what I have on hand already in the fridge or cupboard.
Ingredients:
1 acorn squash (peeled, seeded, and cubed)
4 Tbsp. olive oil
4-5 thick-cut slices of bacon (cooked and crumbled)
1 onion
4 cloves garlic* (minced)
1/2 tsp. dried thyme
1/2 tsp. grated nutmeg
1/4 tsp. ground cinnamon
pinch of ground clove
a good sprinkle of seasoned salt or pinch of salt
1 bunch kale (stems removed, rinse and chop leaves)
6 cups chicken stock
1 can white beans (great northern or cannelini)
optional soup toppings:
french-fried onion pieces
grated parmesan cheese
sour cream
Directions:
Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius) and line a baking sheet with wax or parchment paper. Prepare the acorn squash by washing and peeling it. Slice squash in half and scoop out seeds. Place in bowl and set aside to roast seeds later. Cut up squash in chunks the size of your choice. I cut mine on the smaller side to about 1/2" cubes, but if you're a big acorn squash lover you can choose to cut larger chunks too.
Place cubed squash in a large mixing bowl. Toss squash with 2 Tbsp. olive oil, a good sprinkle of seasoned salt (or a pinch of regular salt) and a little pepper. Transfer squash to baking sheet and cook for 20 minutes, or until you can easily stick a fork through a squash chunk.
Cook bacon in a medium sized pan over medium heat until crispy. Transfer to a plate with a couple folded paper towels on top to soak up bacon grease. Dab excess grease off the top of bacon with a paper fowel. Let bacon sit until cool and crumble with hands into a small bowl. Add the onion to a large soup pot and cook with 1-2 Tbsp. olive oil for about 5 minutes on medium-low heat. Add minced garlic once onions start softening down in the pot and stir frequently. Cook for a little while longer, until garlic and onions become aromatic, but before they start browning.
Add remaining spices as well as squash to the pot. Next add the kale, chicken broth, and bacon to pot and cook on low for 30 minutes. I tend to let my soup cook on lower temperatures for a longer amount of time to let them simmer and enrich itself with the flavors in the pot. Plus it adds a great aroma to the apartment that you can smell going up the steps to the front door. Also, the squash could be substituted with a butternut, small pumpkin, or other hearty root vegetable if you're using up what you have around your kitchen. This comforting autumn soup also pairs well with grilled cheese for a weeknight dinner for two.
**Once again, garlic lover here! If you do not share the same sentiments towards this aromatic friend, please feel free to cut down on the amount used. I also add a little more than recipes ask for to add more flavor to a recipe, and to help with staying healthy (espeically when customers are starting to come in under-the-weather).
