2030. ACORN SQUASH SOUP with BACON and SQUASH SEEDS

2 acorn squash, reserve seeds
olive oil for basting squash
1 small white onion or half of a large onion, diced
3 tablespoons butter
2 cups chicken or vegetable stock
2 tablespoons water to deglaze pan
salt & pepper
Fresh grated nutmeg
4 to 5 slices crispy cooked bacon, chopped

Preheat oven to 375 degrees. Line a baking sheet with foil. Cut squash in half leaving your fingers intact, scrape out and reserve the seeds in cold salted water. Slice the squash into strips leaving on the skin. Place in a foil lined pan and coat the squash with olive oil. Bake for 50 minutes. Cool until you can handle them without burning your fingers off and remove the skin with your fingers. Meanwhile, drain the water from the seeds and place them on a foil lined baking sheet. Coat them with a little olive oil, salt, and pepper. Bake at 350 degrees for a few minutes until toasted and lightly golden brown. In a medium to large pot add the butter and onions. Cook over medium high until the onions look softened a bit. Then turn off the heat. Place the squash, onions, and chicken or vegetable stock in a food processer or blender and process until smooth. Deglaze the pan with 2 Tablespoons of water over medium high heat. Then add the soup and turn the heat to medium. Cover and stir frequently until warmed through. Add salt, pepper, and fresh nutmeg to taste. Ladle into bowls and garnish with cooked chopped bacon and toasted acorn squash seeds.


bacon recipe courtesy of: Laura Flowers, The Cooking Photographer, September 4, 2009 | adapted from Once Upon a Plate, July 19, 2009