As I mentioned on Friday, I had planned to make Guy Fieri’s Acorn Squash Soup this weekend. And I did make soup – albeit with a few alterations. I honestly am incapable of following a recipe to the “T” or making the exact same dish more than once, ever – I am ALWAYS adding to and subtracting from my favorite recipes, depending on what I have on hand, how many people I’m cooking for, or how closely I choose to measure my ingredients. My husband actually thinks it’s kind of cool that I’m constantly trying new things, which is another sign that I married the right person as someone with a more exacting personality would probably find my approach to cooking intolerable.
But enough about my fast-and-loose kitchen philosophy. Fortunately I recently started making notes as I cook so I can record the changes that turn out well – and those that turn out not so. This recipe? Turned out REALLY well.
Inspired-by-Guy Roasted Acorn Squash Soup
- 3 whole acorn squash
- 1 large red onion, roughly chopped
- 3 large garlic cloves, peeled
- 3 TB coconut oil, slightly warmed
- 3 TB unsalted butter
- 8 cups chicken stock
- 1/2 tsp chili powder
- 2 tsp all-purpose seasoning
- 1 tsp Worchestershire sauce
- plain yogurt
- extra virgin olive oil, sea salt and freshly cracked pepper to taste
Preheat oven to 350°F. Cut each squash in half on the equator and remove seeds with spoon. Cut a small flat spot on the bottom of each half so it will sit flat. Arrange squash, large cut side up, on an aluminum-foil-lined baking sheet. Place a garlic clove in the seed cavity of three squash halves, and about a tablespoon of chopped onion to the other three. Drizzle squash halves with softened coconut oil and season with salt and pepper. Roast in hot oven until very tender, approximately 1 hour. Remove from oven and when cool enough to handle, remove squash from skin with spoon. Reserve roasted onions and garlic with the squash. Can be done ahead.
Roasted acorn squash smells like Thanksgiving. It was heavenly.
In large, heavy-bottomed soup pot, heat 3 TB of butter over medium heat. When butter starts to foam, add raw diced onion and saute until translucent, about 5 minutes. Add about 2 cups of chicken stock, stirring and scraping bottom of pot to remove any browned bits. Add reserved squash, onion, garlic, and rest of chicken stock; reduce heat to medium-low and puree with immersion blender. Add chili powder, seasoning, and Worchestershire sauce and bring soup to a simmer, stirring occasionally.
Ladle soup into bowls and serve with a dollop of plain yogurt and drizzle of olive oil, plus salt and pepper to taste. Serves 6 to 8.