ACORN SQUASH SOUP WITH GINGER, LIME, AND CREAM
Bold foods, unshirking foods, lionhearted foods bed well with herbs.
But yielding squash consorts more preferably with spice, and does so unabashedly.
We recognize the pairing well in spiced pumpkin pie and follow the theme in winter squash soups.
Imbued with such exotics as ginger, coriander, and allspice, the sumptuousness of cream and the
sparkle of lime juice, unpretentious acorn squash achieves glory.
Total Cooking Time: 22 minutes
Standing Time: None
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3 pounds acorn squash, halved and seeded (see Note)
1/2 medium onion, finely chopped
1 piece (1 inch) fresh ginger, cut in half lengthwise
1/2 teaspoon ground coriander
1/8 teaspoon ground allspice
1 teaspoon salt
2 tablespoons butter or olive oil
3 cups water
1 1/2 tablespoons fresh lime juice
2 tablespoons heavy (or whipping) cream
2 tablespoons cilantro leaves
||Place the squash halves cut sides up on a large plate or dish.
Cover and microwave on HIGH for 6 minutes, or until very soft. Set aside until cool enough to handle.|
||Place the onion, ginger, coriander, allspice, salt, butter, and water in a large bowl.
Cover and microwave on HIGH for 10 minutes. Remove the ginger pieces.|
||Scoop the pulp out of the squash halves and add to the spice mixture.
Puree the mixture in a food processor or food mill, then return it to the bowl. Cover
and microwave on HIGH for 6 minutes, or until heated through. Stir in the lime juice
and cream, sprinkle the cilantro over the top, and serve hot. |
You can use any other hard squash or pumpkin or a combination instead of acorn squash. Cooking times vary slightly.|