Creamy Ginger Acorn Squash Soup
Creamy Ginger Acorn Squash Soup is a delightful blend of roasted acorn squash, aromatic spices, and creamy richness, creating a comforting and flavorful bowl of soup perfect for chilly days. The natural sweetness of the acorn squash is beautifully complemented by the warmth of ginger and the umami depth of miso, making this dish not only satisfying but also nourishing. Ideal for gatherings, it's simple to prepare and sure to impress with its gourmet appeal. Serve it as an appetizer or a main dish alongside crusty bread for a wholesome meal. This recipe hails from the Ventura County Star newspaper in California, showcasing the bounty of seasonal ingredients. Miso, a fermented soybean paste, enhances the soup's flavor and can be found in health food stores.
8
Servings
N/A
Calories
15
Ingredients
Ingredients
Acorn squash
2 large (approximately 3 lbs each) (Cut in half and seeds scooped out.)
Olive oil
2 teaspoons (Warmed in a saucepan.)
Crushed red pepper flakes
1/4 teaspoon (Added to warm oil.)
Garlic
7 cloves (Minced.)
Yellow onion
1 medium (Chopped.)
Fresh gingerroot
2 tablespoons (Grated.)
Russet potatoes
2 medium (approximately 2 cups) (Peeled and diced.)
Vegetarian chicken broth or vegetable broth
3 1/2 cups (Boiling.)
Enriched soymilk or milk
1/2 cup (To be added to soup.)
Mellow white miso
2/3 cup (Mixed with sherry.)
Dry sherry
1/2 cup (To be mixed with miso.)
Garlic granules
1 teaspoon (To be added to soup.)
Ground ginger
1 teaspoon (To be added to soup.)
Ground nutmeg
1/2 teaspoon (To be added to soup.)
Nutmeg
1 dash (To sprinkle on top.)
Instructions
1
Preheat your oven to 400°F (200°C). Cut the acorn squash in half crosswise and scoop out the seeds. Place the squash cut side down in two 9x13 baking pans with about one inch of water.
2
Roast the squash in the oven for about an hour, or until tender. Once cooked, remove from the oven and allow to cool. If the squash are small, adjust accordingly using additional smaller squash to reach about six pounds.
3
In a large five-quart saucepan, warm the olive oil and crushed red pepper flakes over medium-high heat for one minute.
4
Add the minced garlic, chopped onion, and grated ginger to the pan. Sauté for three minutes until fragrant.
5
Stir in the diced potatoes and continue cooking for an additional five minutes, stirring frequently until the potatoes soften.
6
Pour in the boiling broth and reduce the heat to medium-low.
7
Scoop out the cooled squash flesh into a large bowl, mash lightly, and add to the soup pot. Simmer for 15 minutes, stirring occasionally.
8
In batches, transfer the soup to a food processor, adding some of the soymilk with each batch until smooth. Return the purée to the soup pot.
9
In a small bowl, combine the mellow white miso with the dry sherry, blending until smooth. Stir this mixture into the soup along with the garlic granules, ground ginger, and ground nutmeg. Simmer gently for 10 minutes, ensuring the soup does not boil.
10
If desired, thin the soup with additional broth to reach the desired consistency. Serve hot and garnish with a light dusting of nutmeg.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Creamy Ginger Acorn Squash Soup?
It is a delightful blend of roasted acorn squash, aromatic spices, and creamy richness, featuring a natural sweetness complemented by the warmth of ginger and the umami depth of miso.
How many servings does this recipe yield?
This recipe makes approximately 8 servings.
What oven temperature is needed to roast the acorn squash?
The oven should be preheated to 400 degrees Fahrenheit (200 degrees Celsius).
How much acorn squash is required for this soup?
You will need approximately 6 pounds of acorn squash, which is typically 2 large squashes weighing about 3 pounds each.
How long should I roast the acorn squash?
Roast the squash for about one hour, or until it is tender.
How do I prepare the acorn squash for roasting?
Cut the squash in half crosswise, scoop out the seeds, and place them cut side down in baking pans with about one inch of water.
What kind of broth is recommended for this recipe?
The recipe calls for 3 1/2 cups of boiling vegetarian chicken broth or vegetable broth.
Can I use dairy milk instead of soymilk?
Yes, you can use either 1/2 cup of enriched soymilk or regular milk.
What type of miso should be used?
The recipe specifies 2/3 cup of mellow white miso.
How much fresh garlic is in this soup?
The recipe requires 7 cloves of minced garlic.
What provides the spicy heat in the soup?
A 1/4 teaspoon of crushed red pepper flakes is added to the olive oil for a touch of heat.
Why are russet potatoes included in the recipe?
Diced russet potatoes are sautéed and simmered in the broth to add body and texture to the soup.
How much fresh ginger is needed?
You will need 2 tablespoons of grated fresh gingerroot.
What should the miso be mixed with before adding it to the soup?
The mellow white miso should be blended with 1/2 cup of dry sherry until smooth.
Is it okay to boil the soup after adding the miso mixture?
No, you should simmer the soup gently for 10 minutes after adding the miso, ensuring it does not reach a boil.
How do I achieve a smooth consistency for the soup?
Transfer the soup to a food processor in batches, adding some of the soymilk or milk with each batch until the purée is smooth.
What spices are added at the end of the cooking process?
Garlic granules, ground ginger, and ground nutmeg are stirred in during the final simmering stage.
How should the soup be garnished?
Serve the soup hot with a light dusting of nutmeg on top.
Is this soup considered vegetarian?
Yes, it is a vegetarian recipe using vegetable-based broth and miso.
What should I do if the soup is too thick?
You can thin the soup by adding additional broth until you reach your desired consistency.
Where can I find miso if it is not in my local supermarket?
Miso is a fermented soybean paste that can usually be found in health food stores.
What is the origin of this recipe?
This recipe originally appeared in the Ventura County Star newspaper in California.
How long do you sauté the garlic, onion, and ginger?
Sauté the minced garlic, chopped onion, and grated ginger for about three minutes until they are fragrant.
What size pot is recommended for this recipe?
A large five-quart saucepan is recommended to accommodate all the ingredients.
Can I use smaller acorn squashes if I can't find large ones?
Yes, if the squashes are small, simply use additional ones until you have a total of about six pounds.
Do I need to peel the russet potatoes?
Yes, the potatoes should be peeled and diced before being added to the pan.
How long should the potatoes cook before adding the broth?
Cook the diced potatoes for five minutes, stirring frequently until they begin to soften.
How long does the soup simmer after adding the mashed squash?
The soup should simmer for 15 minutes once the squash flesh has been added.
What are the primary flavor tags for this recipe?
The recipe is tagged with ginger, miso, acorn squash, and comfort food.
Is this a good recipe for seasonal fall cooking?
Yes, it is specifically described as a fall recipe showcasing seasonal bounty.