so you must have heard i had this acorn squash that i didn’t know what do with. i took suggestions from the audience, and i also did a little bit of research. the standard refrain was some variation on “slice it, brown sugar + butter + maple syrup, bake it” or “add enough cream to make a bisque.”
now, although i do have a sweet tooth, i do not have a vegetable sweet tooth (even the idea of sweet potato pie with marshmallows makes me ill) and i’m just not into adding half-and-half to veggies, either. (whoa, i lie! unless they are smashed yukon gold smashed potatoes, of course.)
so i decided to build off a suggestion from miss lynn (thank you!) and strike out on my own.
therefore, i now present to you (drum roll, please):
curried acorn squash and tomato soup.
start with about 3 cups of peeled, seeded and small-cubed acorn squash (one good-sized squash), 2 cloves of garlic and one medium-sized tomato, seeded (i used a dark-red heirloom). toss in a bowl with 3 tablespoons olive oil, 1 teaspoon curry powder and salt and pepper. (note! this recipe made about one and a half servings, so double or triple it if you need to.)
then pile everything on a baking sheet (lined with parchment, if you have it, for easier clean up) and roast in a 375-degree oven for about 30 minutes, or until the squash is nice and soft. (it will depend on the size of your cubes, of course.)
dump everything into a blender or food processor or mini-chopper or in a pan if you use an immersion blender. (can we just detour a moment to talk photography? the picture above was literally taken 2 seconds before the picture below. nothing changed except my use of the flash. crazy, huh? look at the colors!)
blend until very smooth. (if you like your soup a little chunkier, don’t blend as much.)
you’re going to need about 8.5 ounces of chicken broth total for the soup, so if you need to use a little in the mini-chopper to help it work, feel free. i used about half.
next, dump your mush in a soup pot over low-medium heat with the rest of the chicken broth. (i’m sure you could use veggie broth if you’re a veggie.) stir to combine. this actually takes a couple minutes – be gentle! while you’re stirring, add a few shakes of worchestershire and 1/2 teaspoon of red wine or cider vinegar (if you have them) and adjust your salt and pepper to taste. if you like spicy curried acorn squash and tomato soup, now would be the time to add red pepper flakes, too.
turns out, i’m a fan of the strong – but not sweet – flavor of this soup, and would love to have served it with a few cubes of avocado on top!
never fear the acorn squash again.