Veggie Ventures: Acorn Squash

Welcome to the Veggie Ventures series, where we'll take a glimpse
at veggies my husband and I would like to grow but have never really eaten!

If anybody could be accused of growing things in their garden simply because they look "fun", we'd be guilty, guilty, guilty.  Acorn squash is one of those fun looking vegetables that made it onto our fall gardening list by looks alone. But how would it taste?  Would we like it?  Many of the acorn squash recipes I've seen involve maple syrup, brown sugar, or the like to bring out the natural sweetness of the squash.  The particular acorn squash that we brought home, however, was anything but sweet.  It tasted very much like yellow summer squash with a bit of bitterness, so I decided to go the savory route with this one.

This is a simple soup that really highlights the flavor of acorn squash.  The hardest part is prepping the squash for the recipe.  Look HERE to see how I baked mine. I've also read that you can microwave the squash, but I haven't tried it yet.  Maybe next time though!

Acorn Squash Soup (adapted from this recipe)

Yield: About 3 cups

1 acorn squash, cooked

1 cup chicken stock

1/4 cup heavy cream

garlic powder, to taste

salt

1 Tbl. chopped chives

garlic croutons, for serving

Combine acorn squash, chicken stock, and heavy cream in a food processor or blender.  Puree until smooth.  Pour mixture into a small pan and season to taste with garlic powder and salt.  Heat over medium low heat until soup is hot.  Stir in chives and garnish soup with croutons.

Veggie Verdict:

Yay!  We like this one and will be planting some Fordhook Acorn Squash (surprise!  It's white instead of green. How fun!) at the end of summer. 

(Image source)


Explore the series:

Winter Squash

Acorn Squash