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"One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating."--Luciano Pavarotti

Thanksgiving Acorn Squash Soup Recipe

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This recipe for Thanksgiving Acorn Squash Soup is from The Ann Arbor 2nd Ward Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 Acorn squash; halved and seeded
3 tbsp. butter
1 c. chopped onion
3 bay leaves
2 1/2 tsp. sugar, divided
1 tsp. dried rubbed sage
1 quart chicken broth
1 1/2 tsp salt
1/2 tsp. pepper
1 1/2 c. shredded cheddar cheese
1 c. heavy whipping cream
1/2 c. buttermilk
garnish: crumbled bacon
Directions:
Directions:
Preheat oven to 375º. Place squash, cut side down, on a lightly-greased baking sheet, and pierce several times with a fork. Bake for 45-50 minutes, or until tender. Cool slightly before handling. Scrape out cooked squash into a bowl, discarding peel; set aside. Melt butter over medium high heat. Add onion, bay leaves, and 1/2 tsp. sugar. Cook for 7 to 9 minutes, stirring constantly, until onions are browned. Add garlic and sage; cook for 1 minutes, stirring constantly. Add squash, chicken broth, salt, pepper, and remaining sugar, stirring to mix well. Reduce heat to low. Cover and simmer for 35 to 40 minutes. Remove and discard bay leaves. In a food processor or blender, puree squash mixture in batches and return to pan. Return to simmer and add cheese, cream, and buttermilk. Cook for 5 minutes, stirring constantly, until cheese melts. Garnish with bacon.
Personal Notes:
Personal Notes:
I know this recipe is a little involved, but I make it twice a year when squash is cheap and in season--and makes a big batch so I don't have to cook for another three days. My mom makes it as a first course to Thanksgiving dinner, hence the name. Baby friendly.

 

 

 

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