Saturday, December 29, 2012

2 large acorn squash
 2 quarts water
2 to 3 cups chicken or vegetable broth
2 Tablespoons olive oil or butter
6 cloves garlic, minced
2 tablespoons ginger, minced
1 to 2 jalapenos, diced
4 to 6 small carrots, diced small
1 rib celery, diced small
1 onion, diced
1 teaspoon salt
1 teaspoon white or black pepper
1 to 2 tablespoons brown sugar (depending on your taste. Be careful.)
1 cup heavy cream

In a heavy pot or dutch oven, add water, broth and chopped pieces of acorn squash, unpeeled. Boil and cook until tender. When tender and pliable, scoop squash out of peeling and add to a bowl. Set aside and discard tough peels. In another pot, add oil or butter to the pot and melt on medium high heat. Add garlic, ginger, jalapenos, onion. celery and carrot. Cook until vegetables are tender and onion is translucent. Add all veggies and the acorn to a blender as well as the broth from the acorn pot and blend until smooth. Pour back into pot and season with brown sugar, salt and pepper. Add cream and stir until soup is creamy. If mixture is too thick add more cream, broth or water. Adjust seasoning and serve hot with cider cream or heavy cream and paprika. Garnish with fried onions or bacon bits or swirl cream on top bowls. Serve with crusty bread or pita chips.