Kate! Your wish is my command. Before you posted this on the fb page, I’d never considered mixing to squashes together in a soup. Thanks for the inspiration. Also, I was skeptical of Harold McGee’s assertion on Fresh Air a few weeks ago that spices are best blended in at the end of the cooking process to maintain their essential oils and therefore their potency. I was pleasantly surprised! The spices are in fact pronounced and the mix of two squashes is deep and earthy. Enjoy!
Healthy & Delicious Butternut & Acorn Squash Soup
Makes about 3 quarts
2 T olive oil (not extra virgin)
1 cup sliced onion
1/2 cup peeled and diced carrot
1 butternut squash, skinned, seeded and cut into 1″ cubes
1 acorn squash, skinned, seeded and cut into 1″ cubes
1 quart excellent quality stock, chicken or vegetable
1 quart water, plus more as needed
2 T ground coriander
1 T ground cumin
1 T ground cinnamon
1 T ground nutmeg
1 T black pepper
a pinch cayenne pepper
1. Heat the oil in a large, heavy bottomed pot with a tight fitting lid. I used my trusty Le Creuset.
2. Add the onion and the carrot, along with a big pinch of salt (Sorry, Harold, I couldn’t help myself!)
3. Cook over medium heat until the carrots start to soften, about 8 minutes. Add the squash and cook 5 minutes more, until the squash are hot.
4. Add the stock and 1 quart of water. Crank the heat up, bring to a boil and then reduce to a simmer, cover and cook until the squash is very soft, about 40 minutes.
5. Using an immersion blender, puree the soup. If its too thick for you, add some more water.
6. Stir in the spices & the peppers and taste. I like this soup very well spiced.
7. Serve hot with crusty bread!
*Optional Garnish: A dollop of unsweetened whipped cream floating on top is delicious but will up your calorie count.