October 9, 2011: Cream of Squash Soup Recipe

Earlier this month I shared with you a picture of how I used my unusual squashes as an autumn table decoration. Well…I just couldn’t allow all those good gourds to go to waste. I selected the acorn squash and whipped up this tasty soup one night for dinner. Because the texture is not indicative of squash, even my picky husband ate it without complaint.

Cream of Squash Soup

1 acorn squash (or other type of firm fleshed squash such as butternut)

1 cup cauliflower florets

3 sprigs fresh dill weed

3 – 4 cups chicken broth, divided

2 T. butter

2 cloves garlic, minced

½ t. nutmeg

½ t. cayenne

½ cup heavy cream

Cut the squash in half; scoop out seeds. Cut into large chunks. Add squash, cauliflower and dill to a sauce pot. Cover with chicken broth. Bring to a boil, reduce heat and boil gently for about 20 minutes, until squash and cauliflower are soft. Remove from heat. When cool enough to handle, remove peel from squash. Add squash and cauliflower in the broth to a blender or food processor; puree.

Meanwhile, in the same pot melt the butter. Add the garlic and cook for about a minute, just until garlic is softened. Add the pureed squash mixture, nutmeg and cayenne. Heat through. Add cream and cook over low just until heated all the way through. Garnish with sprigs of dill, cracked black pepper and swirls of cream.

Tip: To make a design with the cream, gently dribble cream in circles across the top of the soup in a bowl. Use the tip of a knife or a toothpick to run through the cream, making a design.

For a bit of crunch, top soup with freshly made croutons.