Gingered Acorn Squash Soup Recipes

Steps:

• Cut the acorn squash in half, crosswise.
• Scoop out seeds and discard.
• Place cut side down in 9 x13 baking pans (you will need two) and add about one inch of water.
• Bake for an hour.
• Remove from pans and set aside to cool.
• If the squash are rather small, it might take as many as five squash to make the required six pounds.
• Simply quarter some of the smaller squash to fit the baking pans.
• Warm the oil and crushed pepper in a five-quart saucepan, over medium-high heat for one minute.
• Add the garlic, onion, and ginger.
• Cook for three minutes, add potatoes and cook mixture, stirring frequently for five minutes or until the potatoes soften.
• Add boiling broth and reduce heat to medium low.
• Scoop cooked squash (about eight cups) into a large bowl and mash lightly before adding to the pot.
• Simmer for 15 minutes, stirring occasionally.
• Remove soup to food processor in batches, adding some soymilk to each batch.
• Return the purée to the soup pot.
• Place miso in a small bowl, add the sherry, and blend with a fork or small whisk.
• Add to the soup with the garlic, ginger, and nutmeg.
• Simmer gently for 10 minutes.
• Do not boil.
• (Soup may be thinned with additional broth.) Sprinkle with a light dusting of nutmeg.
• Enjoy!
• Yield: 8 servings.

Steps:

• Place squash in a greased 15x10x1-in. baking pan. Drizzle with 4-1/2 teaspoons oil; toss to coat. Bake, uncovered, at 450° for 30 minutes, stirring every 15 minutes. Bake 5-10 minutes longer or until tender. Set aside. , In a soup kettle, saute onion in butter and remaining oil for 5 minutes or until tender. Stir in the ginger, curry, salt and pepper; cook for 2 minutes. Stir in potatoes; cook 2 minutes longer. Stir in broth. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender. Cool slightly. , Stir in reserved squash. In a blender, puree soup in batches until smooth. Return to the pan. Stir in milk; heat through. Garnish with sour cream if desired.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Put squash into a baking dish with the cut side down. Pour enough water into the baking dish to cover the bottom.
• Bake in preheated oven until the flesh of the squash is easily pricked with a fork, about 45 minutes. Remove from oven and allow to cool until squash can be handled. Scoop flesh into a bowl and set aside.
• Melt butter in a pot over medium-high heat. Cook onion, carrot, and garlic in melted butter until soft, 5 to 7 minutes. Pour chicken stock into the pot; add the squash.
• Bring the mixture to a simmer and cook for 20 minutes.
• Pour mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth and return to pot.
• Stir half-and-half, nutmeg, and cinnamon through the blended soup; season with salt and pepper. Thin the soup with water if desired.

Steps:

• Heat the oil over medium heat in a large, heavy soup pot or Dutch oven and add the onion and carrot. Cook, stirring, until the vegetables are tender, about 5 minutes. Add the winter squash, garlic and minced ginger and cook, stirring, until the mixture smells fragrant, about 1 minute
• Add the water or stock, the rice and salt to taste and bring to a boil. Reduce the heat, cover and simmer 45 minutes to 1 hour, until the squash is very tender
• Using a hand blender, or in batches in a regular blender, purée the soup. If using a regular blender, cover the top with a towel pulled down tight, rather than airtight with the lid. Return to the pot and heat through. Stir in the ginger juice, taste and season with salt and pepper. If desired, thin out with a little more water or stock
• Ladle the soup into bowls and add a tablespoon of yogurt (more to taste), then slowly swirl the yogurt into the soup with a spoon. Squeeze a few drops of lime juice onto each serving and sprinkle with whisper of nutmeg

Steps:

• 1. Place the squash halves cut sides up on a large plate or dish. Cover and microwave on HIGH for 6 minutes, or until very soft. Set aside until cool enough to handle. 2. Place the onion, ginger, coriander, allspice, salt, butter, and water in a large bowl. Cover and microwave on HIGH for 10 minutes. Remove the ginger pieces. 3. Scoop the pulp out of the squash halves and add to the spice mixture. Puree the mixture in a food processor or food mill, then return it to the bowl. Cover and microwave on HIGH for 6 minutes, or until heated through. Stir in the lime juice and cream, sprinkle the cilantro over the top, and serve hot. Note: You can use any other hard squash or pumpkin or a combination instead of acorn squash. Cooking times vary slightly.

Steps:

• Heat 3 tablespoons oil in heavy large pot over medium-high heat. Add onions; sauté until light golden, about 8 minutes. Add squash and ginger; sauté 5 minutes. Add 4 1/2 cups broth. Simmer until squash is very tender, about 35 minutes.
• Working in batches, purée soup in blender. Return to same pot. Add tomato purée and cayenne. Season to taste with salt and pepper. Simmer 10 minutes to blend flavors; add more broth if soup is too thick. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm soup over medium heat before serving.)
• Heat 1 teaspoon oil in small skillet over medium heat. Add cumin and mustard seeds and stir until fragrant, about 2 minutes. Ladle soup into bowls. Top with seed mixture and serve.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Cut acorn squash in half and remove seeds and pulp. Place cut-side down in a baking dish; add about 1 inch of water.
• Roast in the preheated oven until a knife can be easily inserted, 20 to 30 minutes.
• While squash roasts, heat oil in a medium saucepan over medium-high heat. Saute onion until almost translucent, about 5 minutes. Mix in garlic and ginger. Add apple and cook, stirring regularly to keep from sticking, until it starts to get mushy, 7 to 10 minutes. Pour in 1/4 of the chicken broth. Add curry powder, cinnamon, cardamom, cayenne, salt, and pepper.
• Remove squash from the oven and let cool enough to handle, about 5 minutes. Remove skin carefully, chop flesh roughly with a knife, and mash some of the flesh.
• Add squash to the pot with remaining chicken broth. Simmer soup over medium-low heat, stirring occasionally, for 5 to 10 minutes. Taste and adjust seasoning as needed. Pour into large bowls and serve.