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My next few posts will feature squash dishes with pictures that undoubtedly look autumn-ish, and I’m putting them all up right before Christmas and before it will look totally weird to have pumpkins and other squash in my pictures.  Even though winter squash can obviously be used all winter, they just plain look like autumn.

You can roast up any ‘ol squash, throw it in a soup and it will be delicious.  Period.  These types of soups are so amazing, and not just because they taste so gosh darn good.  You also really don’t need an exact recipe.  It’s super hard to mess up a soup like this.

Acorn Squash Soup

  • 1 acorn squash
  • 1 large onion
  • 2 medium apples
  • 3 cups chicken or vegetable stock
  • 2-3 tbsp olive oil
  • freshly grated Parmesan (optional)
  • salt and pepper

Cut the squash (I like to cut it into slices because they make cool flower shapes) and clean the inside of seeds and string.

Place on a baking sheet.  Drizzle with olive oil and sprinkle with salt and pepper.

Peel and chop the apples and onion and place on a second baking sheet.  Drizzle with more olive oil and sprinkle with salt and pepper.

Bake everything at 400 degrees for about 25 minutes, until it all starts to brown.

Puree everything in a blender or food processor with the stock.  I did mine in two batches.  Simmer in a large pot for a few minutes before serving.

What a color!  I absolutely love how naturally bright squash is.

Grate on a little fresh Parmesan.  Voila.  It doesn’t get much easier than this.

The close up, beauty shot.