Adapted from Guy Fieri
1 whole acorn squash, approximately 4 cups when cooked
3 shallots, diced
3 garlic cloves, peeled
2 Tablespoons extra-virgin olive oil
½ Tablespoon salt
½ Tablespoon pepper, freshly cracked, plus more for seasoning
2 Tablespoons unsalted butter
2 cups chicken stock, low-sodium
¼ teaspoon cayenne
¼ teaspoon white pepper
1 teaspoon sage, dry
¼ cup heavy cream
½ Tablespoon Worcestershire sauce
¼ cup grated Parmesan
- Preheat the oven to 350°
- Cut the squash in half on the equator and remove the seeds with a spoon. Cut a flat spot on each end so the squash will sit flat. Line a baking sheet with aluminum foil and arrange the squash, cut side up.
- Add 1 diced shallot and 1 garlic clove on each squash half. Drizzle with 1 Tablespoons of olive oil and season with ½ tablespoon each of the salt and freshly cracked pepper.
- Roast in the hot oven until very tender and starting to caramelize and collapse, approximately 1 hour. Remove from oven and when cool enough to handle, remove the squash from the skin. Reserve the roasted shallots and garlic with the squash.
- In a large Dutch oven, heat 1 Tablespoon of the olive oil and the butter over medium-high heat and when the butter is starting to foam, add the remaining diced shallots and saute until they are starting to caramelize, about 5 to 6 minutes.
- Deglaze with ½ cup of the chicken stock and stir. Reduce the heat to medium-low and add in the reserved squash, roasted shallots and garlic and then the remaining chicken stock. Stir to combine, then puree with a immersion blender. The mixture will be very thick.
- Add in the cayenne, white pepper and the herbs. Stir in the cream and Worcestershire sauce and heat slowly over medium-low heat. When the mixture comes to a slow simmer, mix again with the stick blender and stir in ¼ cup of the Parmesan and turn heat to low.
- Serve with a fresh crack of black pepper and a light sprinkle of remaining Parmesan. Ladle into soup bowls and serve. Serves 4.
Acorn Squash is loaded with vitamins, fiber, potassium and carotenoids!
Delicious! Dare I say that I liked it more than my Butternut Squash Soup? I was a little concerned about adding the Worcestershire sauce, but it really worked! It had a great smokey kind of flavor and Wholesome Husband and I both loved it!