1hr 11min prep: 3min cook: 1hr 8min
Squash is such a good flavor absorber that I keep coming up with new things to do with it. With a little imagination and the ingredients in your fridge, you likely have the makings of a good squash soup. The combination here works as a complete meal, especially for, say, lunch on a cold winter weekend. The black bread croutons add crunch and body, and the apples call up hints of a savory apple crisp.
Reprinted from Good Fat Cooking by Franklin Becker. Copyright (c) 2014 by Franklin Becker. By permission of Rodale Books. Available wherever books are sold. Photo credit: Mark Jordan.Notes:
- For a heartier meal, skip blending the squash and serve it roasted alongside duck breast or turkey leg. You can also substitute cauliflower for the acorn squash.
- Acorn Squash — 1 1⁄2 Pounds
- Apples, Granny Smith — 1
Dairy & Eggs
- Butter, Unsalted — 5 Teaspoons
Bread & Bakery
- Pumpernickel Bread — 1 Slices
Spice & Baking
- Brown Sugar, Light — 1 Teaspoon
- Ground Black Pepper
- Ground Cinnamon — 1⁄2 Teaspoon
- Kosher Salt
- Pistachios, Shelled — 2 Tablespoons
- Water — 2 Quarts
- Stove Top
- Chef’s Knife
- Cutting Board
- Measuring Cups
- Measuring Spoons
- Mixing Bowl, Large
- Mixing Bowl, Medium
- Saucepan, Medium (2-4 QT)
- Sheet Pan
- Slotted Spoon
- Cut the acorn squash in half lengthwise.
- Cut pumpernickel bread into 1/4 inch dice.
- Peel, core and dice the Granny Smith apple.
- Preheat the oven to 400 degrees.
- Place the squash halves, cut side down, on a baking sheet. Bake in preheated oven until the skin is blistered and the flesh is fork-tender, about [35-40 minutes]. Set aside to cool.
- To make the soup garnish, place a medium saucepan over medium heat and melt 1/3 of the butter. Add the apples and cook, stirring frequently until golden brown, about 3 to 4 minutes. Transfer to a medium bowl using a slotted spoon.
- Repeat with the pistachios, followed by the bread, sautéing each in butter until golden brown and the bread is crispy. Transfer to the bowl of apples. Toss together and season with salt and pepper just before serving.
- Scoop seeds from the squash and discard. Then, scoop out the flesh and transfer to a large bowl. Add butter, sugar, cinnamon, salt and pepper. Working in batches, add mixture and some water to a blender and puree until smooth, adding more water as necessary to achieve the desired consistency.
- Ladle acorn squash soup into bowls and garnish with the black bread, pistachios and apple mixture. Serve warm!