Monday, November 3, 2008

Acorn Squash & Carrot Soup

With Fall firmly in our grasp here in Oregon, I decided to try creating a soup full of fall flavors. I had an Acorn Squash that needed eating and a bunch of Carrots.

I roasted all the vegetables first, to add an additional dimension of flavor, added a bit of heavy cream, and finally some citrus to punch it up a bit. It turned out beautifully! I thought it was delicious and unusual!

1 acorn squash cut in half, seeded
10 large carrots, peeled and cut into 3 inch sections
1 large onion, peeled and cut into 4ths
1 Orange, the juice of (or you could use several tablespoons of Orange Concentrate)
Olive Oil
Fresh Thyme sprigs
1/2 cup of Heavy Cream
1 can low sodium chicken broth
1 soup can water
Salt and Pepper to taste
1/2 to 1 tsp nutmeg
good shake of ginger
small shake of allspice

You must first roast your vegetables, place them on a heavy sheet pan and drizzle with a bit of olive oil, salt, and pepper and thyme and toss.

Roast at 385 degrees for about 1.5 hours, stirring occasionally (I had to do it in 2 batches)

Remove and let cool, you can then dig the pulp out of the the Acorn squash and put it directly into the soup pot with the remaining roasted vegetables.

Add the broth and the can of water, and the spices, go easy at first you can add more later

Puree in a blender our use your handy immersion blender, heat soup up to serving temperature

Add your orange juice and heavy cream, taste and re-season as you like. I am a huge fan of ginger and nutmeg so I added more.


Raquel said...

That soup sounds (and looks) heavenly! I love the citrus zesting it up! Much love, Raquel XO

Pam said...

Looks and sounds delicious. I love roasting vegetables for soup.

Katherine Aucoin said...

Roasted vegetables give soups such wonderfdul, deep flavors. Yours looks and sounds wonderful.

Heather said...

yum! looks so good :) i love adding ginger to BN squash soup and to carrot soup - so i'm sure it's utterly delicious in BN & Squash carrot soup :)

Kevin said...

That soup looks good! I really like to roast my vegetables for soups as well.

Tartelette said...

Looks fantastic, creamy and comforting!

anudivya said...

That is such a comforting bowl of soup... with some warm bread it would be just perfect!
First time here, love your recipes...

Maria said...

Nice looking soup! Perfect for this time of year!

Amy said...

That looks delicious! I could use a big bowl right now. It's freezing here!

Paula said...

Oooooo, you roasted the veggies first! YUMO! I bet the ginger really perks this up, and the cream -- well -- that alone ropes me in! This is great!

Paula said...

Meant to also ask about the temperature ... 385 is kind of unusual! I'm game to give it a go though ... thank goodness for a digital keypad on my oven!

Emily said...

YUM! Thanks for the recipe. I'm making it right now. Perfect thing to do on a rare rainy day in San Diego.

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