Squash is such a good flavor absorber that I keep coming up with new things to do with it. With a little imagination and the ingredients in your fridge, you likely have the makings of a good squash soup. The combination here works as a complete meal, especially for, say, lunch on a cold winter weekend. The black bread croutons add crunch and body, and the apples call up hints of a savory apple crisp. For a heartier meal, skip blending the squash and serve it roasted, alongside duck breast or turkey leg. You can also substitute cauliflower for the acorn squash.
Ingredients
- 2 pounds acorn squash, halved lengthwise
- 2 teaspoons butter
- 1 teaspoon light brown sugar
- ½ teaspoon ground cinnamon
- Kosher salt and fresh ground black pepper to taste
- 2 quarts water
For the garnish
- 1 teaspoon butter
- 1 large slice pumpernickel, cut into ¼-inch dice
- 1 medium Granny Smith apple, peeled, cored, and diced
- 2 tablespoons shelled pistachios
- Salt and fresh ground black pepper to taste
How to Make It
- Preheat the oven to 400°F for 15 minutes. Place the squash halves, cut side down, on a baking sheet. Do not remove the seeds. Bake until the skin is blistered and the flesh is fork-tender, about 35 to 40 minutes. Set aside to cool. To make the garnish
- Meanwhile, in a medium saucepan over medium heat, melt the butter. Add the bread and cook, stirring frequently, until crispy, about 3 to 4 minutes. Transfer the bread to a medium bowl using a slotted spoon. Repeat with the apple, followed by the pistachios, sautéing until golden brown. Transfer to the bowl and toss together. Season with salt and pepper and set aside.
- Scoop the flesh and seeds from the squash and transfer them to a large bowl. Add the butter, sugar, cinnamon, salt, pepper, and water. Working in batches, puree the mixture in a blender until smooth. Ladle into soup bowls and garnish with the bread mixture.