Acorn Squash Soup

I’m sure most of you have noticed the increased amount of squash at your local market. This makes me incredibly happy. There’s so much one can do with squash. My favorite use: A nice and creamy soup.

This Acorn Squash soup was inspired by a recipe from John Besh’s book, My New Orleans: The Cookbook. Besh has a recipe for Pumpkin Soup with Crab Meat, which I converted to a gluten-free and vegetarian Acorn Squash Soup.

Here’s what you need:

• 3 tbsp olive oil
• 3-5 cloves garlic
• 2 leeks, whites parts only
• 1 small yellow onion
• 1 stalk celery
• 1/4- 1/2 tsp fine ground cayenne pepper
• leaves from 1 or 2 sprigs of thyme
• 1 lb acorn squash
• 1 large potato
• 1 1/2 cups gluten-free vegetable broth
• 1 cup heavy cream
• salt and pepper to taste

Chop garlic, onions, leeks, and celery and put aside (these items can all be placed together since they’ll be added in at the same time). Peel and cube the potato and acorn squash. Discard skin and seeds.

Heat olive oil in a large pan over moderate heat. Once heated, add the garlic, onions, leeks, celery, cayenne, and thyme leaves to the stock pot. Cook for around 10 minutes or until onions are soft.

Add squash, potatoes, and vegetable broth. Bring to a boil, reduce heat and simmer for around 30-40 minutes. You’ll want to add salt and pepper while the soup is simmering. Blend the soup with an immersion blender or food processor. Just be careful, because it is very hot.

After soup has been blended, add cup of heavy cream. If not serving immediately, store soup pot over very low heat or in an oven kept on a very low temperature (around 200 degrees).

(serves 6-8 people)