Madey Edlin

Holiday Acorn Squash Soup

In Health, Holiday, Soup on December 7, 2009 at 11:07 pm

Serous Eats, is the origin of this recipe,I made the soup, and it seemed more like squash yogurt then soup, so I started in on it. I started adding a little of this and a little of that. And pretty soon I had created a wonderful spicy, holiday creamy soup. So here is my version of Serous Eats Acorn Squash soup:

  • 2 medium acorn squash, halved, seeds removed
  • olive oil
  • 4 Tablespoons (1/2 stick) butter
  • a little lime juice
  • 1 teaspoons nutmeg (all spices to taste)
  • 1/2 teaspoon cinnamon
  • a dash curry
  • 1/2 teaspoon vanilla
  • 1 cup heavy cream
  • 1/2 cup whole milk
  • Salt
  • 1/2 cup thick (Greek-style) yogurt or creme fraiche (I used creme fraiche)
  • 3 Tablespoons maple syrup

Rub the squash with a bit of olive oil and bake on a cookie sheet at 400°F until fully tender and the flesh is quite browned and caramelized. Scoop out the flesh and discard the skin.
Meanwhile, in a small saucepan, melt the butter over very low heat. Allow to cook slowly, stirring occasionally, until the butter has a delicious, nutty smell. Allow to cool.
In a blender or food processor, puree the squash with the brown butter, lime juice, cream, milk, and 1 teaspoon of salt. Add a little water as needed to get it to puree, then let it run for several minutes to really get it smooth. Strain through a coarse sieve.
Combine the creme fraichet and maple syrup stir into the soup, add spices, and vanilla. Adjust the consistory with water. Garnish with a sprinkle of nutmeg, and a scoop of maple yogurt (you can make maple yogurt by mixing plain and a little maple syrup)

(Original recipe :
(Photo :


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