I've never cooked with fresh butternut squash or acorn squash. I see them when I go to the store, think about picking one up, but always end up walking by.
I haven't figured out why this is? Whatever the reason, I decided to put an end to it.
It was time to make fresh squash soup...
At first, I was just going to make a butternut squash soup. But, I walked by the acorn squash and picked one up. I didn't see the harm in mixing the two together.
Peeling the squash was the only hassle of the entire soup making process, but was completely worth the time and energy. This soup, if I do say so myself, was fantastic. I've already purchased more squash to make it again in the future!
What you need:
1 butternut squash (approx. 2 pounds), peeled and seeded
1 acorn squash (medium to large size), peeled and seeded
2 tablespoons butter
4 cups vegetable broth
3 cups water
2 yellow onion, roughly chopped
6 cloves garlic, chopped
1 cup carrots, peeled and chopped
Cayenne chili powder
Chipotle chili powder
salt and pepper
1/2 cup cream, half-and-half, or milk
First, peel and seed the butternut and acorn squash. Chop into cubes.
In a large soup pot, melt the better and add the onion, garlic, carrots and chopped squash. Stir. After approx. 5 minutes add approximately 1 1/2 cups of water. Cover and allow vegetables to cook until soft and mushy. If water level gets too low, add more to prevent vegetables from browning.
Once completely cooked, transfer entire contents to a food processor or blender (if little water remains, add more). Puree until smooth.
Transfer pureed vegetables back to soup pot.
Add vegetable broth and stir. Simmer the soup on low.
(How thick you like your soup will determine if you add more water or vegetable broth than the 4 cups. I, personally, would rather have a less thick soup, so I added additional water until it reached my desired consistency).
Add spices and stir. Start with small amounts of each, taste the soup, and add more based on your own preference. I add much more cayenne than most people because I love spicy foods. If you prefer less heat, add little or no cayenne pepper. Most recipes call only for nutmeg and salt, but I love chipotle powder, so I threw some in. I strongly feel that measuring spices is silly- especially when it comes to soups.
Finally, after spices have been added and the desired consistency has been reached, add the milk, half-and-half or cream just before serving. Mix well.