Skip to main content

Roasted Acorn Squash & Chestnut Soup #FabulousFallBounty #Sponsored

 This is a sponsored post written by me on behalf of the sponsors of #FabulousFallBounty.
I received complimentary product for the purpose of review and recipe development,
but all opinions are honest and they are my own. This page may contain affiliate links.

Here we are at the second day of our celebration of #FabulousFallBounty. You can read more about the event: here. And, once again, many thanks to our event sponsors: Silpat for a handy silicone mat; Le Creuset for a lovely serving platter; and Melissa's Produce for providing the bloggers with a beautiful box of goodies, including the acorn squash and peeled, steamed chestnuts I used here.

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 Thanksgiving table with those restrictions.

The Creations



Roasted Acorn Squash & Chestnut Soup


Ingredients serves 2, if using the acorn squash as serving bowls plus leftover
  • 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 (or maple syrup if you don't have any ginger syrup)
  • 1 to 2 T apple cider vinegar
  • 5 to 6 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 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.

You may find Melissa's...
on the web
on Facebook
on Twitter
on Pinterest
on Instagram

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

Comments

  1. What an amazing presentation in the roasted acorn squash! I would love to be served this. What time should I come by? ;-)

    ReplyDelete
  2. Love the bowls and what a delicious fall soup

    ReplyDelete

Post a Comment

Popular posts from this blog

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

Lamskoteletten op zijn oud-Hollands for #TheBookClubCookbookCC

Here we are at April's #thebookclubcookbookCC event. It's hard to believe that we only have three more months in this year-long journey to explore - and cook from -  The Book Club Cookbook, Revised Edition: Recipes and Food for Thought from Your Book Club's Favorite Books and Authors  by Judy Gelman and Vicki Levy Krupp.* Judy, Vicki, and their publisher,  Tarcher-Penguin ,  have provided the hosting bloggers with copies of the book plus copies to giveaway each month of the project. Woohoo. Incredibly generous. This month Sarah at  Things I Make (for Dinner)  has selected  Girl With a Pearl Earring  by Tracy Chevalier.** Click to read  Sarah's invitation . She shared the recipe for Griet's Vegetable Soup, but invited us to find inspiration in any of the pages. On the Page... While the boys were playing around the lake during our week in Tahoe earlier in the month, I stayed by the fire and finished this book in one sitting. Loved it. photo by R

Pistachio Dukkah for #HandCraftedEdibles

In an effort to make all of my holiday gifts this year, we are sharing recipes for hand-crafted edibles. Over the course of twelve weeks, we'll be sharing recipes that you can make at home to give to friends and loved ones, or things to serve at holiday parties. We hope you'll follow along for inspiration. You can find out more information, including the schedule:  here . This week, we are "going nuts" and sharing all sorts of recipes with nuts. Think spiced nuts or nutty fruit cake or whatever floats your nutty boat! Here's what we're posting this week... Amy's Cooking Adventures  shared her Salted Chocolate Cashew Butter Cookaholic Wife  cooked up Slow Cooker Cinnamon Almonds Making Miracles  made Honey Roasted Almonds Christmas Tree Lane  posted Crockpot Spiced Nuts A Day in the Life on the Farm  wrote about the Easiest Nut Brittle in the World Sew You Think You Can Cook  prepared Orange Rosemary Roasted Almonds Culinary Adventur