Acorn Squash Soup with Pears and Ginger

There are so many different kinds of squash coming into season right now (fall), it can make your head spin.  Each one is different in texture and taste, so I carefully select what I serve with it in order to enhance the natural flavors.

This recipe uses acorn squash, which is an “earthier” tasting squash than delicata or butternut.  It really needs something to sweeten it and soften the flavor, so to that end, I’ve chosen a pear and a bit of maple syrup (optional) to do the job. By combining the sweetness of the pear and the tanginess of some ginger, the acorn squash is allowed to shine but not overpower the tastebuds.  I’ve also added roasted garlic for some creaminess and flavor.

I use coconut milk for a rich bowl of soup, but really any kind of milk will do, or water for that matter.  Vegetable broth is another option, but it will dilute the flavors a bit and add some flavor of its own, which is not necessarily a bad thing. Depending on how thick you like your soup, it can change the flavor quite a bit though, so I recommend going slowly when adding any kind of liquid. You can always do a combination of water and broth if you think the broth will be too overpowering.

The pinch of nutmeg on top is a burst of flavor, but it can be very intense, so make sure not to go crazy with the nutmeg.  You also might want to consider cinnamon in place of the nutmeg since this would work here as well.  Instead of putting it on top, you can always add it to the oil and syrup when roasting them.

As always, if oil is an issue, it can be swapped out with vegetable broth. The purpose of tossing vegetables in oil before roasting is to help them caramelize and help spices stick to them.  Since we are covering this pan and we don’t want the veggies to caramelize or get brown, it really isn’t important that you use oil.

Lastly, whether you choose to use an immersion blender or a regular blender, this soup will need to be reheated somewhat to serve it since the liquid you are blending it with will likely be room temperature. If you are using an immersion blender, you can certainly heat the liquid in the pot before adding the freshly roasted squash and then it will be ready for immediate consumption.

Ingredients:

• 2 medium acorn squash (or carnival squash)
• 2 pears
• 1 head of garlic
• 2″ of fresh ginger, thinly sliced
• 2 -3  shallots
• 2 cans of coconut cream (unsweetened) or 1 cup coconut milk (depending on how thick you like your soup).
• 2 Tablespoons maple syrup
• 2 Tablespoons oil
• pinch of nutmeg

Directions:

1. Preheat the oven to 400.
2. Cut the squash into slices (I cut along the ridges).  Peel the shallots and cut in half or quarters .Toss  squash, shallots, pear and ginger with maple syrup and 1 Tablespoon of oil. Place on a lined baking sheet.
3. Cut the top of the head off of the garlic and drizzle with 1/2 teaspoon of oil.  Fold up in a piece of foil and put it on the baking sheet with the squash.
4. Cover the tray with foil and roast 30 minutes till everything is tender.  After 30 minutes, anything that is not tender can be left in a few minutes longer after you remove what is cooked.
5.  Put the coconut milk into a blender or large pot. Add the ginger, pear , shallots and squash (do not add the skin of the squash–scrape the “meat” out and discard the skins). Using an immersion blender or blender, puree the mixture, adding a pinch of nutmeg. Reheat as necessary.

Enjoy!