Acorn Squash Soup with Warm Spices
 
 
Ingredients
  • 1 kg or 7 cups acorn squash (I used two quite large acorns, not the smallish ones you typically see)
  • 1 tbsp vegetable oil, divided
  • 1/4 tsp salt
  • 1/2 large onion, chopped
  • 2 cloves garlic, minced
  • 1/2 tsp chili powder
  • 1/2 tsp cumin
  • 1/2 tsp cloves
  • 1 tsp cinnamon
  • 3 cups vegetable broth
  • 1 cup water
  • 1/4 cup heavy (35%) cream
  • to garnish:
  • 1/2 cup roasted and salted sunflower seeds
  • sour cream
Instructions
  1. Cut the two acorn squashs in half then scrape out and discard the seeds. Place one squash face down in a microwave safe baking dish, loosely cover with waxed paper and add 1" of water. Microwave on high for about 4 minutes, rotate and cook on high for another 4 minutes. Turn and cook again for 4 more minutes (a total of 12 minutes) until squash is soft and pulp is darker in color and cooked through. Repeat for the other squash.
  2. Meanwhile, heat the oil in a large soup pot over medium heat. Add the onion and cook until it softens and is lightly brown, about 5 minutes. Add the minced garlic cloves, chili powder, cumin, cloves, cinnamon and salt. Cook another minute.
  3. Cut the pulp from the flesh of the squash, chopping into cubes. Add the cubed squash to the pot and cook another 2 minutes. Pour in the broth and water and bring to a simmer. Cook, partially covered, until the squash is completely tender, about 20-25 minutes.
  4. Purée with a hand held immersion blender or blend in batches in a blender. Serve in and top with a dollop of whipped cream and a sprinkle of sunflower seeds.
Notes
I made a third acorn squash to use as a bowl. Slice the top off and steam in the same manner as the other acorn squash pieces in the microwave. Take a tiny sliver off the bottom so it will stand without wobbling on a plate.

I think next time I would try steaming a few extra smaller acorns and use those as serving bowls.
Recipe by Just a Smidgen at https://justasmidgen.com/2014/10/06/melancholy/