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Acorn Squash And Turnip Soup

Natural.Foodie's picture
Ingredients
  Acorn squash 1 1⁄2 Pound, halved and seeded
  Unsalted butter 4 1⁄2 Tablespoon
  Whites of leeks 1 Pound, coarsely chopped (Use White Part Only)
  Onion 1 Medium, coarsely chopped
  Carrots 2 Small, grated
  Garlic 1 Clove (5 gm), chopped
  Sugar 1 Teaspoon
  Turnips 3⁄4 Pound, peeled and cut into eighths
  Chicken stock/Canned chicken broth 5 1⁄4 Cup (84 tbs)
  Salt 1⁄2 Teaspoon
  Freshly ground white pepper 1⁄4 Teaspoon
  Ground coriander 1⁄8 Teaspoon
  Creme fraiche/Sour cream 1⁄2 Cup (8 tbs) (For Serving)
Directions

1. Preheat the oven to 375°. Place the squash in a foil-lined baking pan. Rub the exposed areas with 1/2 tablespoon of the butter and bake until fork tender, about 1 hour.
2. Meanwhile, in a large flameproof casserole, melt the remaining 4 tablespoons butter over moderate heat. Add the leeks, onion, carrots and garlic. Sprinkle the sugar over all. Reduce the heat to low, cover and cook until the vegetables are soft, about 20 minutes.
3. Add the turnips, 2 cups of the stock, the salt, white pepper and coriander. Simmer uncovered over moderate heat until the turnips are tender, about 25 minutes.
4. When the squash is cooked, scoop out the flesh and add it to the casserole. Puree the soup, in batches if necessary, in a blender or food processor. Return to the pot and stir in the remaining 3 1/2 cups stock. Heat through. Serve with a dollop of creme fraiche or sour cream.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Continental
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Squash
Interest: 
Healthy
Preparation Time: 
10 Minutes
Cook Time: 
120 Minutes
Ready In: 
130 Minutes
Servings: 
6

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