Squash Soup

Acorn squash is a food item you see everywhere this time of year.  They are hanging out with the pumpkins as decoration or being cooked up into a mushy substance you sprinkle with nutmeg.  To be honest, I have always been a little intimidated by the idea of cooking an acorn squash and eating it.  It just seemed too....jack-o-lantern-y.  But I recently attended a cooking demonstration where I got to watch firsthand an experienced chef cut up an acorn squash and turn it into a delicious soup with only a few other ingredients!  My confidence was boosted so I had to try this at home. 

The hardest part of this soup is peeling and cutting the squash themselves.  They are pretty tough and require a good, sharp knife.  I might consider baking or boiling the squash before cutting them next time to make this process easier.  Any suggestions from experienced squash cookers?

Anyway, I found out that one squash fills about one bowl of soup, so if you are cooking for a lot of people you might want to make this ahead of time!  My proportions serve two people.

You will need:
-1 big sweet onion
-2 acorn squash
-1/2 cup cream (more or less as needed)
-salt
-nutmeg
-1/4 cup brown sugar
-vanilla

Start out by chopping your onion into small-medium pieces.  Throw these in a pot with some canola oil and let them simmer.  Once the oil has been "soaked up," add water and continue to add water to create a broth and allow the veggies to steam.  While the onions are cooking, use your sharp knife to chop off the top of the acorn squash to give yourself a flat surface.  Starting at the top and moving your knife down, peel away the tough exterior.  This may take a while, as you will want to get the entire peel off.  Repeat for both squash.

Scoop out the innards of the squash then cut the squash into cubes.  Throw the cubes into the pot with the onions and water.  Again, continue to add water to allow the veggies to steam.  Season with a pinch of salt.

Once the squash is cooked and soft, pull out your blender!  Transfer the squash, onion and liquid mix into your blender and liquify.  Add your cream and blend some more!

Transfer the blended mix back into your pot and cook over medium heat as you add your nutmeg, brown sugar, and vanilla.  I added some cloves as well!  Season more or less as you like.  It is very important to taste this soup as you go!

Mmm...this soup was so delicious!  I loved the way the nutmeg really brought out the taste of the squash.  It was a perfect autumn dish.

Combine with a brisk walk or run combined with a solid 15-20 minutes of stretching.  Your muscles will be warm from the cardio exercise and your body will love you for the time you take to get limber!