Winter is coming to an end, though I cannot say that we have had much of a winter all here in LA. Regardless, I thought I'd post one more soup recipe in the spirit!
1 medium-large acorn squash ( you will need 3 cups cooked acorn squash total)
½ tablcspoon butter or margarine (I used Earth Balance)
1 cup peeled and finely chopped apple
3 cups vegetable or chicken broth
1 packed tablespoon brown sugar
1 teaspoon ground cumin
salt and pepper to taste
Preheat the oven to 375 degrees and roast acorn squash whole for 40-45 minutes until the outside is starting to brown, the skin is soft and it is easily pierced with a fork or knife. Allow the squash to cool for 10 minutes and carefully cut in half (watch for trapped hot steam inside). Scoop out the seeds and then set aside 3 cups of cooked squash. While the squash is cooling add the tablespoon butter/margarine to a large pot and throw in the apple. Warm on medium heat, stirring occasionally for about 5-7 minutes and it is lightly browned and softened. Put the squash, broth, cumin and brown sugar in the pot and simmer on low heat for 10 to 15 minutes.
Remove from heat, and carefully transfer the soup into a blender. If you have a smaller blender only add one fourth to half of the mixture at a time (you can put the other half in the dish until ready to blend).
A note about blending hot liquids: in order to be safe, it is recommended when you blend hot liquids that you never fill the jar more than half full, that you put the lid on and then cover it with a dry towel and hold it down by hand. Or instead, cover with the top, but leave out the center plastic covering, place a kitchen towel on top which will allow air to escape more gently Also, use as slow a speed as possible. NEVER blend hot liquids fully covered and at high-initial speed...you're just inviting burns as the hot liquid quickly blends, heats up the air above it, and causes an explosion through the blender top
Blend on low speed for 1-2 minutes, until a smooth consistency is reached. Put the blended mixture back in the saucepan and warm on low heat stirring frequently (to prevent the thick soup from spattering) for about 5 minutes. Add salt and pepper to taste.
Makes 5 cups, 5 servings
Serving size: 1 cup Calories 90 Protein 1 g Carb 21 g Fiber 5 g Sugars 6 g Fat 1.5 g Saturated fat 0 g Sodium 350 mg*
*analysis does not include added salt