Gourmet Veggie Mama

Ancho Chili Acorn Squash Soup

In looking for something to do with the acorn squash that showed up in our CSA box last week, I ran across a recipe for ancho chili butternut squash soup, and decided to do a riff on it. I was not disappointed!

When I think of winter squash soup, I usually of something on the sweeter side. You know, like something you might serve as a starter for Thanksgiving dinner. That was not at all what I had in mind for dinner last night, and this recipe was just the thing. Served with a quick salad of escarole with Gorgonzola cheese, walnuts and store-bought vinaigrette*, it was another weeknight success!

* When I don’t make my own (usually just because I didn’t think ahead and am trying to throw a salad together at the last minute, since making vinaigrette is ridiculously easy), I like Briannas dressings, especially the Champagne Caper Vinaigrette and the Real French Vinaigrette.

acorn squash soup

Bam.

I think you could actually use any winter squash in it that you happen to have on hand. My only real complaints were that the batch was a little too small (no leftovers, boo!) and the chili powder made it a little too spicy, so I’ve doubled my original recipe here to make 4 servings, and cut back on the chili powder a bit.

Ancho Chili Acorn Squash Soup
Author: 
 
Ingredients
  • 2 lbs. acorn squash, peeled**, seeded and cubed
  • 1 shallot, chopped
  • 2 cloves garlic, minced
  • 3 Tbsp olive oil
  • 2 tsp ancho chili powder
  • 4 cups vegetable stock
  • 2-3 Tbsp cream
  • handful of mushrooms***
  • kosher salt
  • smoked paprika
Instructions
  1. Heat olive oil in a large soup pot over medium heat. Add the acorn squash, chili powder, shallot and garlic, and cook, stirring occasionally, for about 5 minutes.
  2. Add the vegetable stock and bring to a boil. Lower heat to a simmer and cook until squash is very tender, about 25 minutes.
  3. Cool slightly and then purée in a blender or food processor.
  4. Return the puréed soup to the pan, and stir in the cream over low heat until it's to your desired consistency. Add salt to taste.
  5. While the soup is warming, clean the mushrooms with a dry paper towel, chop them if needed, and heat a slug of olive oil in a small pan over medium heat. Add the mushrooms and sautée until a little soft, 3-5 minutes. Sprinkle with kosher salt and smoked paprika, and serve atop the soup.
Notes
** This video on how to peel a pumpkin changed my life. I used to use the vegetable peeler on squash -- never again! A chef's knife is so much easier, and I haven't even chopped any fingers off yet. *** You can use any kind, as exotic as you like, but I had plain ol' brown mushrooms, so that's what I used.

 

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2 Thoughts on “Ancho Chili Acorn Squash Soup

  1. Ooh, this sounds delicious! Thanks for the pumpkin peeling video too… I use a knife, but usually cut it into pieces first, and then peel. I’ll try it this way next time!

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