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It’s Fire Day Friday and the day after Thanksgiving, so naturally you’d expect me to write about the turkey I smoked yesterday, right?

Brined in bourbon and maple syrup and then smoked with hickory/cherry wood, it was a spectacular bird. However, I want to tell you about the soup we made instead. I’m used to making a great turkey but this was my first time ever cooking acorn squash.

Fire Roasted Acorn Squash Soup
adapted from: Acorn Squash Soup

I roasted the halves cut side down for 35 minutes while I was also roasting some sweet potatoes.

Saute the onions and celery over medium high heat for 5-8 minutes, until softened.

Stir in the flour. Add the dill, curry powder, cinnamon, cayenne, and mediterranian seasoned sea salt.

Whisk in the chicken stock and bring to a simmer.

Whisk in the evaporated milk and bring back to a simmer.

Stir the the acorn squash and heat through.

Let cool slightly and then process in small batches in a blender. I tried just using an immersion blender but found that I had to use a real blender to get the texture I wanted.

Season one last time with salt/pepper to taste.

Garnish with roasted seeds and parsley.

The soup was rich and had a velvety texture. The down side to it was that it was filling and put a dent in how much I could eat when the main course and sides hit the table.