Saturday, November 18, 2017

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...
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*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.

2 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

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