+
0 (0)

Category: Salads

Roasted Acorn Squash Soup

I'm a sucker for winter squash. One look at the beautiful kabocha, buttercup, delicata and acorn squashes at the farmers market and I think about soups, stews or roasted wedges of squash. And leftover roasted squash can be turned into ... Read more

Total time: 20 minutes | Serves 6
  • 2 strips bacon, cut into 1-inch pieces
  • 2 Granny Smith apples, peeled, cored and chopped
  • 8 wedges roasted acorn squash
  • 4 cups chicken broth
  • 1/2 cup whipping cream
  • 1/4 teaspoon freshly grated nutmeg
  • 1 tablespoon sugar
  • Salt
  • Freshly ground pepper

Step 1Cook bacon in 3 1/2- to 4-quart saucepan or Dutch oven over medium heat until crisp, 4 to 5 minutes. Drain on paper towels and crumble. Set aside and keep warm. Remove all but two tablespoons bacon fat from pan. Addapples to pan and saute over medium heat until tender, about 5 minutes. Use a spoon to scrape flesh from cooked squash and add to pan. Discard skins. Saute until heated, about 2 minutes. Add 1 cup broth and bring mixture to a simmer.

Step 2Puree mixture in blender or work bowl of food processor fitted with metal blade until smooth. Return to saucepan and add remaining broth, cream, nutmeg and sugar. Stir until thoroughly blended. Bring to simmer and cook 10 minutes. Add salt and pepper to taste.

Step 3Ladle soup into warm bowls, garnish with reserved bacon and serve immediately.

Each serving:
186 calories; 1,139 mg sodium; 31 mg cholesterol; 10 grams fat; 16 grams carbohydrates; 9 grams protein; 1.58 grams fiber.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Salads
Potato and shrimp salad with green goddess dressing
Piquillo-potato salad with anchovies and eggs
German Lettuce Salad
Cucumber, jicama and pepper salad with green olives