Brief pre-post disclaimer: I know I’ve been mostly posting foodstuffs, and that this is a blog that encompasses more than food, but Whole30 has basically taken over my life. I am going to be posting a book review soon, though, as well as some stuff about being in my MFA. Also—only 10 days left of Whole30! Not that I’m counting or anything.
Anyway, here you go!
I’ve been starting to feel like eating vegetables is a huge hassle, even though I love them. It’s just that the amount I need to eat to keep full is such a large, inconvenient amount, and I felt like we were going pretty heavy on the meat and fruit, and not heavy enough on the veg, so I wanted to make an easily consumed-on-the-fly vegetable.
Enter this squash soup. It is creamy, and contains nothing other than veg and veg broth. Perfect for Whole30, perfect for winter, perfect for really all occasions. This is the first time I’ve really successfully pureed a soup, thanks to my Farberware single serve blender (Bullet knockoff, and the best thing ever), and it made it soooo creamy. Adding anything to make it creamier would have been overkill, I think.
The only bad thing about this soup was that, instead of having a giant store of veg soup in my fridge, we ate over half of it in the first go. So now we have maybe 2 servings left. Oh well. So it goes.
The great thing about this soup is that it’s versatile, easy, and most of it involves putting things on a baking sheet and forgetting about it. Also, because it’s so thick and creamy, it’s really filling. There is an optional red pepper drizzle to go on top, but if you don’t feel like making it, you could just add the red pepper in while you’re pureeing. I liked the drizzle, but it would definitely depend on how motivated I felt as to whether or not I actually made it.
Please also note that we ate it too quickly to remember to take good pictures, sooo…pre-emptive apology for the photos you’re about to see.
Spicy Acorn Squash Soup
2 acorn squash
1 bell pepper in your fave color (I used orange)
1 jalapeno (seeded to make it less spicy, or you can omit this entirely)
1 head of garlic
4 cups vegetable broth
2 tsp cumin
1 tsp cinnamon
1 tsp paprika
Optional red pepper drizzle:
1 red bell pepper
1 tbsp olive oil
- Cut squash in half. Place face down on an oiled and lined cookie sheet, and roast at 400 for an hour.
- While the squash is roasting: Cut the top off the garlic head, drizzle olive oil over it, and wrap it in foil. Place in the oven with the squash for 30 minutes, then take out and unwrap to let cool so that it’s easier to handle.
- Roast your peppers. There are three methods to this: 1. If you have a gas stove, you can take the whole pepper and metal tongs, and char the skin over the flames. I have never personally used this method, but I think it’s the most traditional. 2. Broil the pepper whole, turning it over whenever that side of the skin chars. 3. Cut the pepper into pieces, and broil the pieces until the skin chars. I do it by cutting the peppers into pieces because I don’t want to deal with taking the seeds out after it’s all roasty and mushy, but I did leave my jalapeno whole because I wasn’t taking the seeds out.
- No matter how you do it, whenever you take them off the heat, put them in a bowl and immediately cover—either with foil, the lid, plastic wrap, a plate, etc. You need to steam the skins off. Once they’ve steamed and are looking mushy and like the skin is blistered, peel the skin off and discard. It should pull right off if you charred/steamed it well.
- Once the peppers are done, and the garlic is touchable, the squash will probably be ready. It’s ready when it starts to separate from the skin (if you poke it, it’ll feel airy), and the tops that are against the cookie sheet are caramelized and brown. Flip them over (carefully) and let them cool for a few minutes. While they cool, add all peppers but the red ones into a stock pot (unless you don’t want the drizzle, then go ahead and add the reds), and squeeze the garlic cloves out of their lil garlic socks. I also ripped the peppers into strips so they’d be easier to blend.
- Scoop the squash flesh into the stock pot. If you are using an immersion blender, add 2 cups of the broth into the pot now, and start blending. If not, scoop vegetables into a blender (if you’re using a small one like I am, you’ll have to do this in batches). Add in your broth a few splashes at a time. I didn’t need to add too much liquid for blending, because my blender rocks. So I blended it in batches until it was thick and creamy, adding it back into the stock pot each time. You could add it to a separate bowl, but why dirty a bowl?
- Once you’ve blended it all together, turn the heat onto medium/high. Stir in the rest of the broth (or however much broth you want, depending on how thick you want your soup). Stir in the spices, salt, and pepper.
- While the soup is heating, puree the red pepper with the olive oil (if you want). Serve with the red pepper drizzled on top. We drank ours out of mugs and it was a beautiful experience.
Any questions? Variations? Anything? Let me know below! And don’t hold these pictures against me.
This is pre-puree. MMmmmmmMMmMmmm. Roasty toasty veg.