Autumn Squash Purée
Roasted butternut and acorn squash soup, a warm and comforting purée for the cool weather months.
Servings: 12 servings
Calories: 212kcal
Ingredients
- 2 acorn squash, about 2 pounds each
- 2 butternut squash, about 2 pounds each
- 4 tablespoon unsalted butter
- 8 teaspoon dark brown sugar
- 3 carrots, peeled and halved
- 1 large onion, thinly sliced
- 10 cups chicken stock, preferably homemade
- ¾ teaspoon ground mace, or substitute allspice or nutmeg
- ¾ teaspoon ground ginger
- Pinch of cayenne pepper
- Kosher salt, to taste
- Snipped fresh chives and crème fraiche, heavy cream or sour cream for garnish
Instructions
- Preheat oven to 350º
- Cut the squash in half lengthwise and scoop out the seeds.
- Place the squash halves skin side down in a large roasting pan. Place a pat of butter (about ½ tablespoon) and 1 teaspoon brown sugar in the cavity of each.
- Arrange the carrots and onion slices around the squash. Pour 2 cups of chicken stock in the pan. Cover tightly with aluminum foil and bake for 2 hours.
- Allow vegetables to cool slightly, and then scoop out the squash flesh and put in a soup pot. Add the carrots, onions and cooking liquid.
- Add the remaining 8 cups chicken stock, mace, ginger, cayenne and salt. Bring to a boil and then reduce heat and simmer for 10 minutes.
- Purée the soup in batches and return it to the soup pot. (Use a blender, food processor, immersion blender or food mill.) Adjust seasonings and heat through. If you use a food mill, don't forget to scrape the bottom of the mill, lots of good stuff there.
- Serve the purée garnished with snipped chives and a dollop of crème fraiche, sour cream or drizzle of heavy cream.
Notes
- I like to garnish with pumpkin seeds also.
- The immersion blender is the easiest, but the food mill is probably how I've made it most, I just really like the texture.
Nutrition
Calories: 212kcal | Carbohydrates: 34g | Protein: 7g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 305mg | Potassium: 968mg | Fiber: 4g | Sugar: 10g | Vitamin A: 16223IU | Vitamin C: 36mg | Calcium: 101mg | Iron: 2mg