My daughter and I had a blast making this soup. I had often wondered what I could do with acorn squash besides bake it with butter and brown sugar. We just decided to make soup and my daughter and I had fun peeling and slicing all the vegetables we had on hand. The end result was simply delicious and both she and my neighbors loved it. Like most soups, you can make your own variatioon and add what you have available. The leeks and the fresh herbs add a a flavor that you will not want to miss. But you can make do with sweet onions and dried herbs if the weather is too cold for fresh herbs. It can also be a vegan soup if you omit the milk, butter and cream. You may try coconut milk if you like to add a bit of richness to the soup. It’s perfect for a cool fall supper. Serve with fresh crusty bread.
Cream of acorn squash soup vegetarian
- Prep Time : 15 minutes
- Cook Time : 30 minutes
- Yield : 6-8
- Diced sweet onions - 1 medium
- chili flakes - 1/4 tsp
- Ground turmeric - 1/4 tsp
- Canola Oil - 2 tbsp
- butter - 2 tbsp
- acorn squash chunks - 2 cups
- Leek roughly chopped - 2 cups
- chopped potato - 1 cup
- Chopped Ripe Tomato - 1 cup
- Fresh curry leaves - 8-10
- Chopped Mushrooms Portobello - 2 large
- Fresh mint leaves - 8 -10
- fresh Sage Leaves - 4-6
- Fresh Thyme - 2 - 3 sprigs
- Coconut milk or whole milk - 1 cup
- fresh cream - 1/2 cup
- Salt and Pepper - to taste
- Tabasco Sauce - 1 tbsp
Heat the oil in a large heady tureen or saucepan and add the chill flakes and onions and the turmeric. Add the butter and leeks and saute for a few minutes until the onions clear.
Add the squash and potato and tomato, mushroons and the fresh herbs and add hot water to cover the vegetables.
Bring to a boil and simmer covered on low heat for 20 minutes. Allow to cool a bit and puree adding salt and pepper to taste.
Stir in milk and cream or coconut milk and heat while stirring frequently. Make sure it doesnt come to a boil. Now stir in the tabasco sauce.
Serve with fresh bread and some olives.