Recently, I have been receiving some rave reviews from my blog followers testing out some of my recipes. My appreciation for what I do has sky-rocketed. I just wanted to take a moment to say Thank You! You guys are the best! 🙂
If you have tried out a recipe and haven’t let me know how it went, be sure to fire me an email. If something is now your go-to, I want to know. If something didn’t work, I NEED to know. I’m a pretty fun person to talk to – so fire away!
But first….take a break and make some soup. It’s Monday, it’s gloomy, and it’s delicious!
Roasted Acorn Squash Soup
Serves 4 – with some welcome leftovers…
- 1 medium-large acorn squash, peeled & cut into uniform chunks
- EVOO, S&P
- 1/2 lb applewood smoked bacon, cut into lardons
- 1 onion, chopped
- 1 shallot, chopped
- 2 cloves garlic, chopped
- 1 cup leftover craft beer – preferably a Westcoast Pale Ale or IPA
- 1 1/2 tsp good quality curry powder
- 1 pinch crushed red pepper flakes
- Cilantro – chop stems finely & reserve leaves for garnish
- 1 quart good quality chicken stock**
- Radishes, thinly sliced (for garnish)
Roasted squash in preheated 400F oven – tossed in a little EVOO, coarse salt and pepper – until golden brown and tender, approximately 15 – 20 minutes. Remove from oven and set aside.
In a large soup pot, add in a tablespoon for EVOO; and toss in the bacon. Render and brown for 5 minutes, or until the bubbles begin to lessen. Remove the bacon from the pan and set aside on some paper towel to drain. Keep a little of the bacon fat in the pan, approximately a tablespoon or two. Add the onions, shallot, and garlic – and sauté for a couple minutes until translucent and fragrant. Add in the cilantro stems – continuing to toss around with a wooden spoon. Add in your final ingredients; roasted acorn squash, red pepper flakes, curry powder, beer, and chicken stock.
Bring to the boil, just to let the flavours marry, approximately 2 – 3 minutes.
Finally, blitz in a blender until smooth and silky. Remember to do this in parts so you don’t end up with soup on the ceiling. Transfer to a new saucepan after each blitz, and return to the heat. Taste, and adjust the seasoning with a little extra coarse salt and freshly ground black pepper.
Garnish with cilantro, radishes, and bacon lardons.
** I get my chicken stock from Heringers, in Steveston, British Columbia. It’s absolutely delicious. You can taste the time and effort put into it, and let’s be frank, I do not have that time and effort – and am more than happy to pass the torch on this one. 🙂