Saturday, October 23, 2010

Roasted Acorn Squash Soup with Bacon

Greetings from the Land of Vikings-
Fall is all about warm comfort food, preparing us for the winter to come. This fall the Chan sisters will feature a variety of pumpkin and squash recipes ranging from soup, main course, to desserts. We hope y'all will enjoy.
I usually make my acorn squash by just roasting them in butter and brown sugar and serves as a side dish. However, this time I decided to do something different by making a soup dish. This dish will definitely open your taste pallet!

Serves 5
  • 5 strips of bacon (any kind on sale)
  • 3-3.5lb acorn squash
  • 1 onion, chopped
  • olive oil
  • 4-5 cloves of garlic (skin on)
  • 2 stalks of celery, chopped
  • 1 golden delicious apple (or any on sale), cored and roughly chopped
  • 1 cup chicken broth
  • 1/4 cup evaporated milk
  • 1T curry powder
  • 2T brown sugar (for roasting), another 2T for mixing into soup
  • a big pinch of cayenne
  • a big pinch of cumin
  • salt and pepper to taste
  • Scallion for garnish
- fry bacon strips in pan (w/o oil) in medium heat until crispy, then set aside on a paper towel

Roasting of Squash
- Preheat oven to 425F
- Halve squash and brush both sides with a mixture of olive oil, a little salt, and brown sugar
- Place squash cup side down and roast for 50 min
- Let squash cool until can be handled by hands
- Remove charred squash skin
- Roughly chop squash into pieces

Making into the soup part
- In a medium pot, sautee onion, celery, and apple until tender
- Then add curry powder, cayenne, cumin, salt and pepper 
- Add squash into the pot and stir thoroughly
- Transfer squash mixture into blender and puree it
- In the same medium pot, heat 1 cup of chicken broth
- Transfer the squash puree back into the warm broth and mix
- Just before boiling, add evaporated milk (boiling of soup will curdle the milk)
- Serve immediately with crumbled crispy bacon and chopped scallions

Viol la!

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