Friday, November 11, 2016

Roasted Acorn Squash & Chestnut Soup #FeastNearby #Sponsor

I created this recipe with complimentary items from Melissa's Produce. All opinions are my own.
Autumn means lots of hearty soups to stave off the cold, damp weather. And, inspired by the acorn squash and prepared chestnuts I received from Melissa's Produce, I decided to make a comforting, filling soup. Because I used rice as a thickener, this is gluten-free...and, if you use olive oil instead of butter, is can also be dairy-free. Win, win for anyone at your table with those restrictions.

Roasted Acorn Squash & Chestnut Soup


Ingredients serves 2, if using the acorn squash as serving bowls
  • 3 organic acorn squash
  • 4 T butter
  • 1 organic white onion, peeled and diced (approximately 1 C)
  • 1/2 C diced organic celery
  • 2 to 3 garlic cloves, crushed and minced
  • 2 C prepared chestnuts (peeled and steamed)
  • 1 C rice (I used an organic jasmine rice)         
  • freshly ground salt
  • freshly ground pepper
  • 1 to 2 T ginger syrup
  • 1 to 2 T apple cider vinegar
  • 12 to 14 C warm water


Procedure
Squash
Preheat oven to 400 degrees F. The top and bottom of of the two squash you are going to use as a serving bowl. Slice the third one in half lengthwise. Scoop out the seeds and strands. Drizzle with olive oil and sprinkle with salt. Invert all of them onto your baking dish or a parchment-lined baking sheet. Roast until tender, approximately for 60 to 75 minutes.

Soup
In a large souppot or a Dutch oven, melt butter. Stir in onions, celery, and garlic. Cook until the onions begin to soften. Add in the rice and chestnuts. Stir to coat with melted butter. Scoop in the flesh the roasted acorn squash that you aren't using as a serving bowl.


Add in 12 to 14 C of water. Bring to a boil. Reduce heat to a simmer and cook until the liquid is reduced by one half. Using a blender or food process, blend - in batches - until smooth. Return soup to pot. Stir in ginger syrup and apple cider vinegar. Season to taste with salt and pepper.


To serve, spoon soup into roasted squash bowls. Sprinkle with more ground pepper. Serve immediately.


I created this recipe for the November #winePW #FeastNearby event. Can't wait to share the wine pairing...

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*Disclosure: I received product for free from the sponsor. I have received no additional compensation for my post. My opinion is 100% my own and 100% accurate.

1 comment:

  1. Very impressive Cam. I love that you used the squash as bowls.

    ReplyDelete

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