These sodden, chilly, fall days—heralding the quick descent into the long, cold, dark, Chicago winter—do bring with them a silver lining or two. Hard-shelled winter squashes, for instance! We’ve been getting a lot of acorn squash in our weekly CSA box, so decided to make good. Good Acorn Squash Soup, that is!
Acorn squash, while delicious and autumnal and… orange… can also be hard to work with. Ever tried peeling the boogers? Did you do it the right way? It’s easier if you know the trick. HERE’S THE TRICK!
1) Cut it in half.
2) Scoop out the seeds.
3) Cut into segments, along each groove. (Sorry, Vinnie, wrong groove.)
4) Peel each section. (Like so.)
5) REJOICE! (And review in video form!)
NOW we’re ready to go! ONWARD!
So first, the ingredients:
1 T. olive oil
1 c. pancetta, cubed
4 lg. onions, sliced (we used red, because they came in the CSA!)
6 acorn squashes, cubed (I’ll bet butternut would be yummy, too.)
2 qts broth, your choice (We used 1 qt. chicken and 1 qt. vegetable.)
2 c. dry white wine
3 cloves garlic, minced
salt, pepper, and your favorite seasonings, to taste
There’s your ingredient list. Now on to the cooking!
(This, by the way, is how you’ll look after chopping all that squash:)
So. SO! Over medium heat, in a large (LARGE!) pot, heat your oil and brown your pancetta until fat is rendered. See?
Add onions and cook until translucent. (About 5 minutes.)
Now, PILE ON! That is, add squash, broth, and garlic. Your pot will now be very full. Let it simmer for about 45 minutes, until squash is easily smashed with a spoon. Add wine, salt, pepper, and any other seasonings, to taste. Cook for 5-10 more minutes.
Enjoy! But please, by no means, do this. (Okay, maybe a little bit.)
By the way, this makes quite a lot of soup. Leftovers for days and days. One of our favorite ways to dress up the leftovers was with chorizo: simply brown chorizo and add to re-heated soup! A little fresh sage was also delicious.
Tell us what you think! And in the meantime, keep warm!