Wednesday, November 5, 2008
Squash Squared Soup
I made this for our election day celebration:Acorn Squash, Kale and Apple Soup Recipe
1 yellow onion, chopped
2 acorn squash
1 tart apple, peeled, cored, chopped
3 or 4 summer squash 1 bunch kale
3/4 cups chicken broth (or vegetable broth if vegetarian)
chipotle in adobo
I think the key to this soup is roasting the vegetables until they have some crispy bits and including the bits for a smokey taste.
Heat oven to 450 . cut the summer squash and onion into a rough chop, half and seed the acorn squash and then roast until soft –also coat the garlic with olive oil and roast with the vegetables. Once soft, let them cool. Scoop out the acorn squash and combine everything in a food processor a rough puree. Add the chipotle at this point – a very little at a time- until get the “spice point” you want. Puree away.
Kale – remove tough stems and blanch for a few minutes until bright green. Drain and cool. Add to the puree of squash and puree –there will still be fairly large flecks of green.
Combine the puree of squash/kale with 1 cup of orange juice, and the chopped apple. Depending on how thick you want to the soup add 2-4 cups of stock. Let simmer for about 45 minutes. A lot of these types of soup benefit from making ahead and reheating.
Bell pepper/basil relish
1 large Roasted bell pepper, 1 bunch of basil, fresh garlic, lime juice
I also served blue cheese and sour cream as adornments.
One of my guests said it was great -- made my day!