Acorn & Butternut Squash Soup
This soup is like a hug from a pillow, it’s like a chunky sweater on a cold day, it’s that special kind of soup that warms your insides and makes you close your eyes in bliss. It’s a winter soup, which is the best kind.
I got the idea for this recipe from a soup I used to make at one of the restaurants I worked at. We made 48 quarts of soup at a time and used 40 lbs of pumpkins which were a real pain to chop into roastable pieces. But the soup.. It was worth it.
The technique is what makes this so good and the use of vinegar and honey to finish it. Substitute whatever spices you’d like and whatever winter squash is on sale and you’re in business! One of the tricks that really brings out the flavors in this soup is toasting whole spices and grinding them yourself. This releases the oils and flavors in the spices. Don’t fret though, if you have pre-ground spices your soup will still be really tasty. Another nifty trick is you can substitute similar tasting spices or even omit a few of these if you don’t have them on hand.
The idea is to get at least one sweet spice (cinnamon, nutmeg, cloves) and one or two savory (black pepper, cumin, coriander) into the soup. The more spices you add the more flavorful you’re soup will be but definitely use what you have and spices that you like. You could also substitute coconut milk for the heavy cream if you’re trying to keep the calorie count down.
Whatever the case, grab some of that fading winter squash that’s on sale and whip up this savory, sweet and spicy soup! Enjoy!