Saturday, January 2, 2010

Creamy Acorn Squash and Sweet Potato Soup

This first post is for my brother, Jake, and my friend Johnathan. They have both requested the recipe for the soup I cooked for our Christmas dinner this year.

1 Acorn Squash
6 Small Sweet Potatoes
2 Small Carrots (these are optional, but they add an extra sweetness)
4 Garlic Cloves
1 Onion
1 Tablespoon of Olive Oil
1 Cup of Half and Half
1 Cup of Milk
2 Tablespoons of Butter
2 Tablespoons of Grated Parmesan
Salt and Pepper to Taste
1 Quart of Water or Broth of Your Choice

Chop the onion and garlic cloves into small bits, saute in the olive oil. When onions are translucent, add the peeled squash and sweet potatoes (and carrots, if used,) which have been chopped into one inch cubes, into the pot. Pour in the broth or water. (I like to use organic free-range chicken broth if I have it; it adds a nice flavor note.) Bring the pot to a boil, reduce, and simmer until the vegetables are so soft that a fork slides neatly into them. Take off the stove, and use a stick blender to puree until smooth. Add salt and pepper to taste, then add the cream and milk and butter (the butter adds a particular smoothness and richness to the soup,) and puree again. Check the seasoning once more before serving. Finish with a bit of the grated parmesan.

Serves about 6.

This is a great recipe that can be translated to many vegetables. My creamy tomato and carrot soup is another option which employs the same methodology. I hope you have fun experimenting. Please let me know how your recipes turn out!

1 comment:

  1. This soup may look like honey-mustard but it is most definitely more delicious.