Maple Squash Soup
It’s winter folks and to me that means SOUP!
Here’s a soup that combines sweetness with a bit of spice.
This soup can be made as either a vegetarian or non-vegetarian dish.
6 lbs. acorn squash
1 stick (4 oz.) unsalted butter
1 onion, chopped
1/4 cup all-purpose flour
3 cups evaporated milk
1 to 2 (13 3/4 oz. each) cans vegetable OR chicken broth
3/8 ts cayenne pepper
1 ts salt
1/4 cup maple syrup
1. Preheat oven to 350 degrees. Pierce squash in several places with fork. Bake until soft (45 minutes to 1 hour).
2. Remove squash from oven and let cool slightly, then cut in half.
3. Scoop out and discard seeds and stringy membranes.
4. Scoop squash into a bowl.
5. In large heavy skillet, melt butter over moderately low heat. Add the onions and cook, stirring occasionally until golden brown about 3 minutes.
6. Sprinkle flour over the onions; increase the heat to medium.
7. Stir flour, butter and onion together constantly for 2 minutes.
8. Whisk in milk and broth. Bring to a boil, stirring frequently. Season with cayenne pepper and salt.
9. In batches in a blender or food processor, combine and puree the baked squash with the soup base until smooth.
10. Return puree to pot, add the maple syrup and simmer 10 minutes to blend the flavors.
***Check the seasoning. If there is not a little bite to contrast with the light sweetness of the squash and maple syrup, add more cayenne pepper to taste. ***