Acorn.

This word has had a bum rap in our house for a few weeks.

You know, because of this incident.

Acorns aren’t meant to used as dog food. They just aren’t.

Instead, acorns should be planted so that you can harvest a delicious acorn squash.

Wait.

That isn’t right.

Acorns = oak tree.

Acorn squash seed = acorn squash.

Science is confusing.

These are acorn squash. Squashes. Squash.

Say the word squash out loud three or four times. It starts to sound really strange.

Not only are they pretty, they are also pretty delicious.

And they are easy to turn into a simple supper.

The hardest part of cooking with an acorn squash is the first step in the cooking process… cutting them in half.

You may have to put your back into it.

You may break a sweat.

But I believe in you.

Use those muscles and cut through the squash.

Please keep all fingers out of the way.

I would like for you to retain all of your digits during the making of this Acorn Squash Soup.

We need to get those pesky seeds out of there.

Here is a fun fact: acorn squash was originally harvested for the seeds- not for the flesh.

Turns out that fact wasn’t really all that fun.

It was more of a mundane, fairly-interesting-but-not-really sorta fact.

Sorry.

I like to use a grapefruit spoon for this job- its sharp serrated edges give you the scooping edge.

Blam.

Score these guys.

I don’t mean score them on a scale of one to ten for attractiveness or flavor profiles.

That would be plain silly.

No, I mean use a paring knife to cut slits into the flesh of the squash.

Scoring them will help with three things:

1. Cooking evenly

2. Seasoning them

3. Enhancing your knife skills- how else are you going to win Iron Chef?

Now, oil ’em up.

Get ’em good and greased.

Slather ’em.

Then, salt ’em.

Throw ’em on the pan.

Cook the squash cut side UP.

I added about a cup of water to the pan before putting them into the 400 degree oven.

The water helps the skin from getting scorched.

And it helps the cooking process along by providing a little steamy action in the oven.

Roast these for approximately 40 minutes. Depending on the size, it may take a little less or a little more time. You want the flesh to be tender.

Why does this whole recipe sound like one innuendo after another to me?

Dr. Freud, I’d like an answer.

Scoop out the flesh, and reserve it in a bowl.

Toss out the skins.

Now, we shall begin our soup making.

Turn a burner on medium.

Into a medium sauce pan with a little extra virgin olive oil, throw half of a chopped red onion, two stalks of chopped celery, and 2-3 cloves of chopped garlic.

Push it around to coat it in the oil.

Chop up some herbage.

I think thyme would be the best option for this recipe. Thyme is fall-ish and kind of tastes woodsy.

I didn’t have any fresh thyme.

But I did have some dill.

So, dill it was.

And I don’t regret that decision.

I think that chives or rosemary would also be lovely instead of the dill.

I used about 1 1/2 T. of the fresh stuff.

If you are using dried, I would cut it back to a teaspoon.

You know, ’cause the dried stuff if potent.

Toss in your herbage.

Give it a stir.

Bask in the instant aroma that occurs in your kitchen the moment a fresh herb hits the heat.

Pretty fantabulous if you ask me.

Now, we shall thicken our soup.

Guess what we are using?

That is one heaping tablespoon of either:

A: Cocaine

B: Powdered Sugar

C: Flour

You will have to correctly guess the ingredient here, ’cause I’m not telling.

Stir it in so that it doesn’t have a raw flavor.

Now add four cups of stock.

Veggie or chicken will do.

Toss in one lonely bay leaf.

Add in your roasted squash.

Then a sprinkle of salt and pepper.

Bring that to a boil, then reduce the heat to simmer.

Now, get out your immersion blender.

Or your regular blender.

Blend it baby!

Let it simmer away until you are ready to eat.

Now you can do a few different things to amp this bad boy up.

#1. Mix in a splash of cream. Regrettably, I had none. Boo.

#2. Sprinkle on some crispy bacon. You KNOW I had that. So, YAY!

#3. Chop up a tomato or a green onion or some herbs and sprinkle on top.

Serve it up with a green salad.

My salad had these amazing Burgundy Mushrooms on top.

It is savory and yummy in my tummy.

Hope that you  all are having the happiest of Thursdays.

XO,
Leah

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