Sunday, October 3, 2010
Butternut and Acorn Squash Soup (Vegan)
This was the first course for our dinner party last night. This soup had savory, sweet, rich, spicy and earthy flavors. Omit the Chantilly cream garnish for full on vegan, but it really does help bring it all together. I was at the grocery store and they had this huge display of gourds and squash. I have never worked with golden acorn squash but I figured now was a better time then any other. This recipe feeds 8 and takes 1.5 hours.
Butternut and Golden Acorn Squash Soup
1 medium butternut squash, halved and seeded
1 medium golden acorn (or regular acorn) squash, halved and seeded
1 ripe banana
1 Granny Smith apple, peeled, cored and diced
1 Bartlet pear, peeled, cored and diced
1/2 a medium white onion, diced
1/2 a orange bell pepper, diced
1 carrot, peeled and diced
5 colves of garlic, smashed and chopped
3 oz olive oil
1/2 a jalepeno pepper, seeded and diced
1 teaspoon fresh ground nutmeg
1/2 teaspoon of cinnamon
1/4 teaspoon cayenne pepper
1/2 teaspoon fresh thyme
4 cups of vegetable stock (or water)
salt and pepper
Preheat the oven to 350. Cut the two gourds lengthwise and use a spoon to scoop out the seeds. Place them cut side on an aluminum foil covered baking sheet. Bake for 1 hour or until soft. Use a spoon to scoop the flesh from the skin and set aside. Start and large pot on low heat (2 of 10), add the olive oil and the onions, garlic, bell pepper, jalepeno and carrots and let them cook for 10 minutes. Now add the apple, pear and banana and let cook for 10 minutes. Add the seasonings and then add the vegetable stock along with the reserved roasted squash. Bring that up to a boil then reduce to a simmer and let cook 10 minutes. Now puree the soup. I used my kitchen blender and pureed it in 2 batches, don't over crowd the blender. You could also use a food processor or stick blender. Once the soup is smooth add salt and pepper to taste and serve.
1/2 cup heavy whipping cream
2 tablespoon fresh marjoram, finely chopped
Whip the cream with a hand blender and fold in marjoram.
I crushed up some roasted pumpkin seeds and put a dollop of cream on top. This was the first time I have made this soup which was a mash up of many different recipes and soups i have seen. However this is defiantly not the last time as it was one of the best soups I have ever eaten and certainly the best and most unique I have ever made. The whole dinner party of 8 cleaned their bowls so I will take that as confirmation of success.