When I was a little girl, my grandmother made the most delicious acorn squash. She would cut them in half and scoop out the seeds. A pat of butter, brown sugar, and salt and pepper filled the holes. Bacon strips were draped over the top. When they cooked the house smelled like fall. Earthy, baconny goodness. They tasted even better, served whole on the plate – a perfect side dish on cold, fall days.
Every year, when the acorn squash arrive, I scoop them up like it’s my job, and I cook them just like Gram did.
This year, as I browsed through Pinterest, I thought, why butternut squash soup? Why not acorn?
Luscious Acorn Squash Soup
- 2 acorn squash
- 2 cups chicken stock
- 1/2 cup half and half
- pinch of nutmeg
- pinch of cinnamon
- salt and pepper
- sour cream for serving
- Cut acorn squash in half, and scoop out the seeds. Season with salt and pepper and place on a foil lined cookie sheet, and cook until tender.
- Let the squash cool, and scoop out into a blender.
- Add chicken broth, and blend until smooth. You may have to do this in batches.
- Pass through a sieve into a soup pot.
- Heat through, and season with nutmeg, cinnamon, salt and pepper.
- Warm half and half, and slowly stir into soup.
- Serve with a dollop of sour cream.
This luscious soup is magical when paired with a sharp cheddar grilled cheese sandwich on Heidelberg bread!