We had some more fall weather this week and so I was inspired to make soup again. This time I decided to make a soup with acorn squash and mushrooms. I like the taste of acorn squash. It isn’t too sweet and has a nice creamy texture. I match this with cremini mushrooms which are nice and rich tasting.
| 1 | Roasted Acorn Squash |
| 2 tbs | Butter |
| 1 cup | Chopped Onion |
| 16 oz | Sliced Cremini Mushrooms |
| 4 cups | Chicken Broth |
| Pinch | Salt |
| Pinch | Black Pepper |
| 1 tsp | Cinnamon |
| 1 tsp | Ginger |
| 1 cup | Half & half |
Preheat oven to 375 degrees. Cut acorn squash in half and remove seeds. Pierce squash with fork and grease with olive oil and place on cookie sheet skin side down (preferably on parchment paper). Bake squash for 30 minutes. Turn squash and bake for 30 minutes more.
Melt the butter in a stock pot. Add chopped onion and cook until translucent. Add sliced mushrooms and cook until water is released. Add acorn squash preferably when still warm. Add small amount of chicken broth to break up the squash so that it is smooth in texture. Simmer for 10 minutes. Add remaining chicken broth, cinnamon, ginger and simmer for 20 minutes. Add half and half, and simmer for 10 minutes more.
The final product is a sweet and tasty soup which I served one night solo and one night with grilled muenster cheese sandwiches.