Acorn Squash Soup

I’ve revised this recipe a few times since I first made it and think I have it pretty nailed down. This is absolutely one of the best dishes I make. Seriously Sick Delicious.

• 1   Acorn squash
• 2  Tablespoons butter
• 1  teaspoon sweet curry powder
• 1/4 teaspoon turmeric
• 1/8 – 1/4 teaspoon cayenne
• 1-2 teaspoon dark brown sugar (will vary depending on how sweet your squash is)
• 1/2 cup half & half
• Salt & white pepper to taste

1. Split squash and remove seeds & fiber. Set aside the junk. Cut each half into ~4 even pieces. It’s easiest to do wedges.
2. Heat butter in pot with a steamer basket (you’ll use the basket later) until foaming subsides. Add fiber/seeds and cook for 4-5 minutes until lightly browned. Cover with 1-2 cups water (enough to cover seeds and provide steam, but not so much that it touches the bottom of the steamer basket).
3. Place steamer basket over simmering squash broth and nestle cut pieces in. Simmer until tender- about 20 minutes.
4. Turn off heat and set aside squash pieces. Strain broth into measuring cup, pressing on solids. Once cool enough to handle, remove rind from squash and place 1/2 to 1/3 of squash in a blender with a similar portion of squash stock. Puree until smooth and add to no clean pot. Repeat until all batches are pureed and smooth. NOTE: There is no need to use all of the stock. You still have 1/2 & 1/2 to add, so you’re looking for a nice, thick creamy soup. You can always add in more squash broth later, but you can never take it out.
5. Bring soup back to low simmer and add seasonings and sugar. Let simmer on low for about 5 minutes. NOTE: Your seasonings bloom in the heat, so will taste stronger after they have warmed up thoroughly. Make sure you give the soup a few minutes to warm up with the seasonings before adjusting.
6. Add 1/2 and 1/2 and season to taste with salt & white pepper. Serve plain, with fried shallots or a dollop of greek yogurt mixed with lime and cilantro.

I would like to note that I almost threw the whole mess away after pureeing/ before adding the seasoning, it was that gross. A few dashes later and Sick Delicious. Don’t give up. I’ll get more specific with the measurements next time.