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
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.