Savory Acorn Squash Cream Soup with Apple Cider
Indulge in the rich, velvety goodness of this Cream of Acorn Squash Soup, inspired by a cherished recipe from the Green Mountain Inn in Stowe, Vermont. With a perfect balance of sweet acorn squash, aromatic onions, and the warm notes of apple cider, this comforting soup is ideal for chilly autumn evenings. Finished with a splash of heavy cream and a hint of curry, it's not just a dish but a warm hug in a bowl. This recipe, featured in the R.S.V.P. section of the November 1985 issue of Bon Appétit magazine, offers an elegant yet simple way to showcase seasonal flavors that family and friends will love.
6
Servings
125
Calories
10
Ingredients
Ingredients
butter
1/4 cup ((1/2 stick))
onions
2 medium (thinly sliced)
acorn squash
1 large (peeled, seeded, and cut into small pieces)
chicken stock
3 cups ((preferably homemade))
unsweetened apple cider
1 cup
heavy cream
1 cup
curry powder
1 pinch
salt
to taste
black pepper
to taste (freshly ground)
fresh parsley
for garnish (minced)
Instructions
1
In a heavy large saucepan, melt the butter over medium heat until fully liquefied.
2
Add the sliced onions to the melted butter and cook, stirring occasionally, for about 5 minutes or until they are soft and translucent, but not browned.
3
Incorporate the acorn squash pieces into the saucepan, along with the chicken stock and apple cider. Bring the mixture to a simmer and cook for approximately 20 minutes, or until the squash is fully tender.
4
Carefully transfer the soup mixture to a food processor or blender, and blend until completely smooth. For an ultra-silky texture, strain the puree through a fine mesh sieve back into the saucepan.
5
Place the strained soup over medium heat once again, then stir in the heavy cream, heating until warmed through but be careful not to let it boil.
6
Add a pinch of curry powder and season the soup with salt and freshly ground black pepper to taste, adjusting as necessary to suit your palate.
7
To serve, ladle the soup into bowls. Garnish generously with minced fresh parsley, and enjoy this delightful culinary experience.
Nutrition Information
9
Fat
10
Carbs
1.3
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the origin of this Savory Acorn Squash Cream Soup recipe?
This recipe was inspired by a dish from the Green Mountain Inn in Stowe, Vermont, and featured in the November 1985 issue of Bon Appétit magazine.
How many servings does this acorn squash soup make?
This recipe makes 6 servings.
What is the calorie count per serving?
Each serving contains approximately 125 calories.
How long does it take to prepare this soup?
The soup can be prepared in under 60 minutes.
Can I make this soup vegetarian?
Yes, you can easily make this vegetarian by substituting the chicken stock with high-quality vegetable stock.
What type of apple cider should I use?
The recipe calls for one cup of unsweetened apple cider.
How do I prepare the acorn squash for this recipe?
The acorn squash should be peeled, seeded, and cut into small pieces before cooking.
What is the secret to the soup's silky texture?
After blending the soup, strain the puree through a fine mesh sieve to achieve an ultra-silky texture.
What spices are used to flavor the soup?
The soup is seasoned with a pinch of curry powder, salt, and freshly ground black pepper.
How long should the onions be cooked?
Onions should be cooked for about 5 minutes until soft and translucent, but not browned.
What is the simmering time for the squash?
The squash should simmer in the stock and cider for approximately 20 minutes or until fully tender.
Can I boil the soup after adding the heavy cream?
No, you should heat the soup until warmed through but be careful not to let it boil once the cream is added.
What is the recommended garnish for this dish?
The soup is best served with a generous garnish of minced fresh parsley.
How much butter is required?
You will need 1/4 cup of butter, which is equivalent to half a stick.
What is the fat content per serving?
There are 9 grams of fat per serving.
How many carbohydrates are in a serving?
There are 10 grams of carbohydrates per serving.
What kind of stock is recommended?
The recipe suggests using 3 cups of chicken stock, preferably homemade.
What equipment do I need to blend the soup?
You can use either a food processor or a blender to puree the soup mixture.
How much protein is in this soup?
Each serving contains 1.3 grams of protein.
Is this recipe considered easy?
Yes, it is tagged as an easy and quick recipe suitable for home cooks.
Can I store leftovers?
Yes, store any leftovers in an airtight container in the refrigerator and reheat gently.
Is this a seasonal recipe?
Yes, it is specifically designed to showcase autumn flavors like squash and apple cider.
What is the total number of ingredients?
There are 10 main ingredients in this recipe.
Can I use half-and-half instead of heavy cream?
While heavy cream provides the richest texture, half-and-half can be used as a lighter substitute.
Should the black pepper be pre-ground?
For the best flavor, the recipe recommends using freshly ground black pepper.
Can I make this soup dairy-free?
To make it dairy-free, replace the butter with oil or vegan butter and use coconut cream instead of heavy cream.
What size squash should I buy?
The recipe calls for one large acorn squash.
Does this soup contain fiber?
While the specific fiber count isn't listed, acorn squash is naturally high in dietary fiber.
What is the best way to reheat this soup?
Reheat the soup over medium heat in a saucepan, stirring frequently, until warm.
Is this soup gluten-free?
The ingredients are naturally gluten-free, but always check your chicken stock and curry powder labels to ensure no hidden gluten.