I am not one of them.
But I do like the idea of being one of those people and being able to do that. 🙂
What felt right was taking a gift of comfort to my aunt and uncle. Something cozy and helpful.
I mean, if I could wrap them both in the softest, coziest, most loving blankets, I would do that, but instead, I thought of what has quickly become my favorite autumn soup–Acorn Squash Soup.
I would make them the soup because if any soup could be a soft, cozy blanket, this would be it.
Let me be honest in saying that the way I presented the delicious acorn squash soup didn’t look anything like these pictures. The pictures are of the bowl I kept for myself but I actually delivered the soup in a Zip-loc freezer bag. My aunt said my lack of presentation was OK because she didn’t have to return a dish to me. OK, good. Really, it was the thought and the actual soup that mattered. Remember that if you have a presentation problem like I do.
It’s pretty basic: Bake your squash (or pumpkin), puree it, then add the spices and heat it all up. The prep time and serving amounts are left off this recipe because I don’t know them. The original recipe called for two medium pumpkins. What does that even mean? Who determines what medium is? Medium compared to what?
I guessed that three acorn squash probably equaled, roughly, two medium pumpkins. You can add more or less spices depending on what you think you’ll like. I’ve been using the exact amount the recipe calls for with three acorn squash and have been very happy with the results. The amount of servings really depends on how much soup you end up with and who’s eating it.
- 3 acorn squash - you can also use pumpkins (two medium--see my notes)
- 2 cups chicken broth
- 1 cup water
- ¼ cup maple syrup
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ginger
- 1 cup half and half
- toasted pumpkin seeds (optional garnish)
- Preheat the oven to 350 degrees.
- Cut the squash in half, scoop out the seeds, and place them skin side up on a baking sheet.
- Bake for 35-45 minutes, or until soft.
- Scoop out the pumpkin flesh into a food processor and puree until smooth.
- Pour the pureed pumpkin into a saucepan and add the chicken broth, water, maple syrup and spices.
- Bring to a boil, then reduce to a simmer and cook for 30 minutes.
- Remove the soup from the heat and stir in the half and half.
- Serve and enjoy
Even if you don’t think (or know if) you like acorn squash, give this soup a try or sub the squash for pumpkin. I think you’ll love it!