Fall is one of my favorite seasons. I love the sound of a fire crackling, the cool wind in the air and the smell of a fresh soup on the stove. I am quick to buy all the seasonal produce at the store, from your everyday zucchini to butternut, spaghetti and acorn squashes, I can always find something to make with each one!
When I made this Acorn Squash Soup for my children last week, they each had a bowl, then asked for more! I call that a win! And since it’s easy to make, it’s a double win!
Acorn Squash Soup
3 – 4 pounds of acorn squash
1/2 cup butter
1 small onion, finely chopped
2 teaspoons finely chopped garlic
1/4 cup all-purpose flour
2 cups milk
1 (14-ounce) can of chicken broth
3/4 teaspoon salt
1/8 teaspoon ground black pepper
3/4 cup heavy whipping cream
1 tablespoon fresh cilantro, chopped
1/4 cup sour cream
Wash and cut the squash in half and remove seeds to prepare for baking.
Place squash in a shallow pan, with 1 -2 cups of water. Bake for 30 -45 minutes at 350, or until tender.
When the squash is removed from the oven, let cool before removing flesh from skin.
Place half of squash in a blender, along with 1 teaspoon cilantro, and blend at high speed. Set the mixture aside and repeat with remaining squash pulp.
Melt butter in a medium saucepan until sizzling. Add the onion and garlic, and cook for about 6 minutes, until soft and translucent. Stir in flour, stirring constantly for 3-4 minutes or until mixture is boiling. Lower fire and stir in milk and broth with a whisk. Stir in squash, salt and pepper. Gradually whisk in heavy whipping cream.
Cook, stirring occasionally, 50-60 minutes or until flavors are blended.
Add a dollop of sour cream mixture and a piece of cilantro onto each cup of soup, and enjoy.