Acorn Squash Soup With Pistachios, Black Bread, And Apples
Acorn Squash Soup With Pistachios, Black Bread, And Apples
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. — Franklin Becker, Good Fat Cooking
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Servings
4
Ingredients
- 1-2 pound acorn squash, halved lengthwise
- 3 teaspoon butter
- 1 large slice pumpernickel, cut into ¼-inch dice
- 1 medium granny smith apple, peeled, cored, and diced
- 2 tablespoon shelled pistachios
- 1 teaspoon light brown sugar
- ½ teaspoon ground cinnamon
- 2 quarts water
Directions
- Preheat the oven to 400 degrees 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, 35 to 40 minutes. Set aside to cool.
- Meanwhile, in a medium saucepan over medium heat, melt 1 teaspoon of the butter. Add the bread and cook, stirring frequently, until crispy, 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 remaining 2 teaspoons butter, the sugar, cinnamon, salt, pepper, and water.
- Working in batches, purée the mixture in a blender until smooth. Ladle into soup bowls and garnish with the bread mixture.