Acorn Squash & Pumpkin Soup

Fall is my favorite time of year. I enjoy everything from the colors, the smells & the weather itself. Cozy sweaters, leggings & boots. There isn’t anything I don’t like about it!
I had been hearing about squash soup for some time now. I’ve never tried it or eaten it. So when I decide to make something I’ve never had before, what do I do? I browse online recipes & see how it’s done & what fun things you can add to it. Now we all know that everything has been done. It’s all about putting your personal touch on it.
I had an Acorn Squash, a Pumpkin & a few carrots laying around. Why not mix it all together? I really had no idea how this would turn out, but I must say it’s really great! My taste tester (son Aiden) won’t be home to try it until later today. I sure hope he does!
Have you ever gone to the grocery store & said to yourself, “I feel like I’m forgetting something?” Well that was me. When I went to saute’ the vegetables in the soup pot, I realized…oops! I don’t have any olive oil! Strike one up for the genius. So wait until you see what I used. It really isn’t all that odd.
Enjoy fall while you can, the winter months are coming sooner then some hope!

Many have asked for step by step instructions with my recipes. So this will be a test run. Let me know what you think.

1 acorn squash
1 small baking pumpkin
1 to 2 carrots (one large one will do)
1/4 cup sherry wine
1/2 red onion, chopped finely (one small one will do)
2 cloves garlic, minced
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
salt & pepper to taste
1/2 cup heavy cream
3 to 4 sprigs of fresh Thyme (leaves taken off and stems discarded)




First you want to preheat your oven to 400. Then cut the pumpkin & acorn squash in half. The Pumpkin & I didn’t get along there for a little while. I had to go all cave women on it & bang it against the counter to pop open lol.


Of Course I won :::wipes sweat from brow:::

Ok so once you have your squash & pumpkin cut in half, scoop out the seeds & discard or set aside for later. They are great toasted with a little salt. Be sure to rinse them good first.
Brush on melted butter, drizzle some honey, sprinkle with salt & bake at 400 for 45 minutes. Let cool for 15 minutes before scooping out the flesh.

In a large pot combine the sherry, onions, garlic, carrots & season with salt & pepper. Cook until the onions are translucent.

Next add in the chicken stock, thyme, flesh of the pumpkin, acorn squash, cinnamon & nutmeg. Bring to a rolling boil. Turn the heat off & let sit for about ten minutes or so.

After it’s cooled off a bit, pour in small batches into a blender. Blend until it resembles a smoothie. Like the picture shown above.  Return the soup to the pot & turn the heat on to medium-low. Pour in the heavy cream & heat through. Give it a good stir, taste, season if needed & serve right away.
I served mine in a pumpkin bowl. Just scoop out the flesh & keep the skin. It turns hard in the oven & holds up nicely. I topped mine w/toasted almonds. You can use toasted pumpkin seeds, or whole wheat croutons. I also served mine with some nice crusty bread. Enjoy!