Friday, January 8, 2016

Hedybean's brown butter acorn squash soup

Today I was not feeling it.  Didn't want to go to the grocery store.  There weren't many veggies in the house, but I did have a few... things.  So, I decided to make a butternut squash soup, but with acorn squash, since that's what I had.  There really isn't much difference in taste and texture between the two.  I also figured it would make for a smaller pot of soup.  Just enough for the three of us, with a bit left over for someone to have for lunch tomorrow.   I happened to have squash, onions, chicken, and stock available.  Don't look in my fridge right now though.  There was not much else.

I'll fix that later.

So, I baked off the squash this morning while I did my yoga, and then I left to get the kids from school, as it is their early release day.  They get out at noon on Fridays, so I have a choice.  I can grocery shop and stay on that end of town, or I can come home and work out, and then sprint right back over there.

Today, I chose the yoga.

Anyway, without further ado, I give you:

Hedybean's Acorn Squash Soup.

Mise en place:

1 roasted acorn squash
20 ounces chicken stock
1 medium yellow onion, diced
1 tbsp garlic powder
1 tbsp TJ's curry powder
3 tbsp salted butter.  I like Kerrygold.
3 boneless, skinless chicken breasts (Optional)
Salt and pepper to taste

Recommended tools:

Dutch oven sized stock pot.
Good, sharp vegetable knife/cutting board.  (Hey, I don't know your kitchen.  May as well recommend erthang.)
A blender that can handle hot soup, or an immersion blender.
Grill pan, for cooking chicken.


Roast your acorn squash at 375 for about 30-40 minutes, depending on your oven.  (I say this because my oven runs very hot.  I really set mine for 350, but it reads... a scant 25 degrees higher.)

Salt and pepper, place chicken on grill pan.

Sweat and lightly toast your diced onion in about 2 tablespoons of salted butter.  Once they are a lovely light brown, and the butter has browned (Homer Simpson is drooling off in the distance somewhere...) add your chicken stock.

Stir until simmering but not boiling and add your roasted squash, seasonings, and remaining butter.  Use your blender of choice to blend until smooth.

Cut cooked chicken breasts into cubes, and add to your bowls of soup.  (Yes, of course, you can cook the chicken ahead of time, or use rotisserie chicken.  Just be sure it's going into the bowls hot.  I'm sure it will also work well!)


Serves 6 normal people.

Serves... about 4 ravenous raccoon girls.