Whoever came up with the name "squash"? I mean, the name really doesn't do the veggie justice-- it just doesn't sound delicious.
It's sad because squash is delicious and I really think it deserves a better name.
It's especially delicious when it's roasted with some olive oil to bring out it's natural sweetness.
I could eat it just like this...
Even better than eating it like that is making it into a soup that warms the soul.
I think it's new name should be "deliciousness".
Roasted Acorn Squash Soup with Spinach Pesto Cream
2 medium acorn squash
1 medium onion. diced
32 ounces chicken or veggie stock
1 tablespoon fresh rosemary, chopped
2 cups fresh spinach
1/4 cup toasted pine nuts
2 garlic cloves
1/2 cup olive oil
1/4 cup Parmesan cheese
1/4 cup heavy cream
Preheat the oven to 350 degrees. Cut both squash in half and scoop out the seeds. Rub them with olive oil and salt and pepper (a few pinches of each). Roast on a baking sheet, face down, for about 20 minutes. Flip them over and continue roasting for another 20 minutes, or until they are fork tender. Remove from the oven and allow to cool. Once the squash is cooled scoop out the flesh and discard the skins.
In a blender combine the spinach, garlic, pine nuts and cheese. Begin blending and pour the olive oil in. Continue blending until the mixture is very smooth. Add in the cream and blend together. Set aside.
In a large pot heat 3 tablespoons of olive oil over medium heat. Cook the onions until they are soft, about 3-4 minutes. Add in the squash and the chicken stock. Using an immersion blender, blend the onions, stock and squash together until smooth. Or use a normal blender and then transfer the soup back to the pot.
Bring the soup to a soft boil and then reduce the heat. Stir in the chopped rosemary. Allow the soup to simmer for 20-30 minutes. Season with salt and pepper, to taste.
To serve, ladle the soup into bowls. Drizzle approximately 1 1/2 tablespoons of the spinach pesto cream over the top. Sprinkle with Parmesan cheese.