• Prep Time
    30 Mins
  • Cook Time
    0 Mins
  • Total Time
    30 Mins
  • The base number of servings for this recipe is 8
    OK

    Spicy Acorn Squash and Apple Soup

    The homey scent of roasted squash, apples, and pepitas (pumpkin seeds) will fill your home this holiday season with this sophisticated soup. If you love a hint of spice, this soup has that, too. Serve it in pumpkins for a presentation like no other.


    Ingredients
    2
    quartered acorn or other small winter squash
    1
    stick
    unsalted butter
    2
    teaspoons
    sea salt
    1/4
    cup
    pepitas (pumpkin seeds), toasted
    1
    tablespoon
    Olive Oil
    1
    leek, chopped (white part only)
    1/2
    white onion, chopped
    1/2
    cup
    diced celery
    1
    tablespoon
    minced fresh ginger
    1
    clove
    garlic, minced
    2
    pasilla or ancho chiles, stemmed, seeded, and torn into large pieces
    1
    can
    vegetable broth
    1
    granny smith apple, cored, and chopped
    1/4
    teaspoon
    salt
    1/4
    teaspoon
    black pepper
    1
    teaspoon
    grated orange peel
    1
    cup
    crema Mexicana for garnish (optional)
    *
    paprika powder for garnish (optional)
    Directions
    Preheat oven to 375F.
    Carefully cut each squash into quarters.
    Slice a piece of butter and place on each piece of squash, sprinkle with salt, and place on a foil lined baking sheet skin sides down.
    Roast for one hour or until the squash is tender.
    When the squash is cool enough to handle scoop it into a bowl and reserve (warning: this can be messy).
    In a dry skillet toast the pepitas for about 5 minutes or until they start to pop. Set aside to cool off and reserve.
    Heat the olive oil in a caldero (soup pot) over medium heat.
    Add the leek, onion, celery, ginger, garlic, and chile pieces. Stir frequently for about 5 to 6 minutes or until the onion is tender and translucent.
    Add the broth, squash, and apple. Bring the broth to a simmer over medium-low heat and cook for about 20 minutes.
    Remove from the heat and puree with a hand blender. It should be a thick base at this point.
    Add water one cup at a time, pureeing between additions or until the soup is the consistency you desire.
    Bring to a simmer again and season the soup as needed with salt, pepper, and orange peel.
    If you chose to serve this soup in pumpkins, wash the pumpkins with water, rinse thoroughly, and pat dry.
    Carve a lid off the pumpkin top and remove the seeds from inside.
    Broil pumpkins for 5 to 10 minutes (without the top).
    Place each pumpkin onto a plate and fill with soup. Top with a dollop of crema, a sprinkle of paprika, and pepitas if desired.
    Serve.

    The base number of servings for this recipe is 8
    OK

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