Warm your stomach with this yummy soup, found in Chatelaine‘s October issue.
Acorn squash soup with warm spices
Prep time: 25 minutes
Total cooking time: 1 hour
Makes: 6 servings
Per Serving 194 calories, 4 g protein, 25 g carbs, 11 g fat, 4 g fibre, 595 mg sodium. Good source of vitamin A.
Ingredients:
- 1 kg acorn squash
- 2 tbsp vegetable oil, divided
- 1/2 tsp salt, divided
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1/2 tsp chili powder
- 1/2 tsp cumin
- 1/4 tsp cinnamon
- 3 cups vegetable broth
- 1 cup water
- 1/4 cup 35% cream
- 1 tbsp lime juice
- 1/2 cup pepitas (optional)
- sour cream (optional)
Method:
Preheat oven to 350°F. Peel squash, then cut in half and set seeds aside. Cut squash into 1-inch cubes. Squash should measure about 7 cups.
Wash and dry 1/3 cup squash seeds. Toss with 1 tsp oil and 1/8 tsp salt on a baking sheet. Toast seeds on the middle rack of the oven until golden brown, for 13 to 15 minutes. Transfer to a rack to cool.
Heat a large pot over medium. Add remaining oil, then onion. Cook until onion softens, about 5 minutes. Add garlic, spices and remaining salt. Cook for 1 minute. Add cubed squash and cook for 2 minutes. Add broth and water. Bring to a boil, then reduce heat to medium. Gently boil, partially covered, until squash for 25 to 30 minutes, or until very tender.
Purée mixture in pot using a hand blender, or in a blender in batches. Stir in cream and lime juice. Ladle soup into bowls and garnish with toasted squash seeds, pepitas and sour cream.
TIP: Slice 1/2 in. off bottoms of 6 squash so they sit flat. Cut off tops for lids. Scoop out seeds and enough squash to hold 1 cup of soup. Brush bowls and lids with oil and set on a baking sheet. Bake at 400F until just tender, about 25 min.
Courtesy Claire Tansey
http://www.chatelaine.com/
@tanseyclaire
Photo credit Erik Putz