Nov 11, 2012
butternut squash and acorn squash soup
Tuesday was election night. It was a real battle of wills. Who would win? Me or my squash?
My squash won. I may have cried a little over the sink.
I know it sounds silly, but it's true. I lost in an epic battle of woman vs. squash. Squash are tough. They're nearly impossible to peel and cut in half. Maybe we just don't have very good knives. I don't know.
Either way, after struggling with my 5 squash for over an hour, coming within a half a squash of finishing, my body gave up. My arms were shaking, and I couldn't cut one more square inch of squash.
We ate frozen pizza for dinner instead, and hubs came to the rescue finishing the half squash I couldn't manage to cube.
Wednesday, after some much needed rest, I got back at it. With the squash already prepared the day before, this soup was simple to make. This is a HUGE batch of soup. Yes, it does say it serves 20-25. That may be a low estimate.
So, in the end it was totally worth the squash struggles. We ended up with a winter's worth of awesome soup. It's slightly sweet, very creamy, but it also has a little bite to it. Totally worth it. Totally.
Butternut Squash and Acorn Squash Soup
Makes 20-25 servings
3 acorn squash, peeled, seeded, and cubed (bake up the seeds like pumpkin seeds!)
2 large butternut squash, peeled, seeded and cubed
1 large onion, diced
5 cloves garlic, minced
2 tbsp olive oil
8 c vegetable broth
1 tsp salt
1 tsp ground black pepper
2 tsp thyme (use only 1 if you want less thyme flavor)
1 tsp cumin
1/2 c heavy cream
Prepare the acorn squash, butternut squash, onion and garlic. Heat a large pot over medium heat with the olive oil. Add the onion and saute it until it's just translucent. Add the garlic and allow it to cook for about one more minute. Add the acorn squash and the butternut squash. Pour the vegetable broth into the pot. Allow the mixture to continue to cook, covered, for about 25 minutes, stirring occasionally. Once the squash is very soft, remove it from the heat. In small batches, (carefully!) puree the squash mixture in a blender or food processor. Once everything is pureed, return it to the large pot. Heat it over low heat. Add the salt, black pepper, thyme and cumin. Season it more, as needed, to taste. Finally, remove the soup from the heat and mix in the heavy cream. Serve warm and refrigerate/freeze leftovers.