Roasted Acorn Squash Soup
A subtle seasoning of mace, cinnamon, and sugar enhances the squash’s natural sweetness; puréeing the vegetable with cream enriches and blends the flavors.
1 1/2-pound acorn, golden acorn, or butternut squash, cut into 4 equal wedges
2 tablespoons unsalted butter
1 large yellow onion, chopped
1 large clove garlic, finely chopped
2 1/4 cups chicken broth
1 teaspoon salt or to taste
1/4 teaspoon finely ground black peppercorns
1 teaspoon sugar
1 cup heavy or light cream
1/4 teaspoon cinnamon
1/4 teaspoon mace
Preheat oven to 450 degrees. Wrap each wedge of squash tightly in foil. Place foil packages on oven floor. Remove after 30 minutes.
Melt butter in a 2-quart heavy-bottomed saucepan, and gently cook onion and garlic over medium-low heat until soft, about 10 minutes.
Add chicken broth to onion mixture, and simmer 10 minutes. Scoop out flesh from squash (discard seeds and skin), and add to soup. Add salt, pepper and sugar. Simmer 10 minutes. Remove from heat and let cool.
Purée soup in food processor or blender, and stir in cream, cinnamon, and mace. Serve hot.
2 ample servings
Preparation Time: 5 minutes
Cooking Time: 40 minutes
From “Quick Cuisine: Winter’s Bounty,” originally featured in Domain, Winter 1987
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