The bag I was handed by the farmer contained, among other things, five beautiful acorn squash. The chill in the air dictated turning them into soup. The hardest part about this soup is cutting the squash in half. After that, it's a cinch--and a delicious bowl.
ACORN SQUASH SOUP
(Inspiration from Guy Fieri/Tweaking by Bonnie)
3 acorn squash, halved
6 large shallots peeled, 3 left whole and 3 thinly sliced
6 garlic cloves, peeled
3 tbsp olive oil
salt and pepper
2 tbsp butter
4 cups chicken stock
1/8 tsp cayenne pepper
1 cup half and half
1 tbsp Worcestershire sauce
Preheat the oven to 350 degrees.
Cut the squash in half and remove the seeds. Cut a flat spot on each half so they will sit flat. Line a baking sheet with parchment paper. In three of the halves, place a whole shallot. In the other three halves, place a clove of garlic. Drizzle all with one tablespoon of the olive oil and season with salt and pepper. Roast until very tender and starting to caramelize--about one hour. Allow to cool.
In a large, heavy pan heat one tablespoon of the olive oil and the butter. Add the raw diced shallots and saute until they start to caramelize. Deglaze the pan with one cup of the stock. Reduce the heat to medium low and add the squash, roasted shallots and roasted garlic. Stir in the remainder of the chicken stock and the cayenne pepper and simmer for twenty minutes.
Stir in the half and half and the Worcestershire sauce. Puree the soup with a handheld blender or in a food processor.