This recipe comes to you courtesy of my dear friend Jennifer, who lives in Alaska. Hence the warm soup. This came out of a recipe exchange, thanks to another close friend of mine.
Acorn Squash and Apple Soup
1 medium acorn squash
1 Tablespoon canola oil
1 medium onion, chopped
1 leek (white part only), chopped
1 tart apple (such as Granny Smith), peeled, cored and chopped
3 cups vegetable broth (try to use something thick and flavorful)
Salt and freshly ground black pepper, to taste
1. Preheat oven to 375 degrees. Cut acorn squash in half, length-wise. Remove seeds and pulp. Set on a rimmed baking sheet or pan. Bake until the flesh is tender when pierced, roughly 45 to 90 minutes (depending on size). Remove squash from oven and cool.
2. While the squash is cooling, heat the canola oil over medium-high heat in a large, heavy pan . Add the onion and leek. Sauté until the onion is translucent, about 4 minutes. Add the apple. Cook for 1 minute.
3. Scrape out the cooked squash from skin. Discard skin. Add cooked squash to the pan. Reduce heat to medium-low. Cover and cook for 5 minutes, stirring often.
4. Add the broth to the pan. Cover and bring to a boil over high heat. Reduce the heat to low and simmer for about 30 minutes. Remove the pan from heat and cool.
5. In a blender or food processor, puree the soup in batches until smooth. Heat soup just before serving. Season to taste with salt and pepper. Enjoy!
p.s. I wonder how a different combination would be – perhaps a butternut squash and bosco pear soup? anyone adventurous enough to try it