Join Bethany as she talks about Baldwin Farms and walks you through making acorn squash soup bowls! Recipe below.

Acorn Squash Soup Bowls

For Roasted Squash

3 whole acorn squash
2 tablespoon olive oil
salt and pepper (to season)

For the Acorn Squash Soup

1 tablespoon olive oil
1 large yellow onion (roughly chopped)
6 large carrots (chopped)
6 stalks celery (chopped)
2 small sweet potatoes (scrubbed and chopped into cubes)
5 cloves garlic (peeled and smashed)
1 (2-inch) piece fresh ginger (peeled, sliced, and smashed)
12 ounces cauliflower florets ((approximately 3-4 cups))
8-12 fresh sage leaves (roughly chopped)
1.5 teaspoon salt
1 teaspoon freshly ground black pepper
½ teaspoon ground cinnamon
6 cups vegetable broth (or water (plus more as needed)
½ cup half-and-half
Optional Toppings (Homemade Croutons, crackers, cheese, fresh herbs, nuts, seeds, everything-but-the-bagel seasoning, bacon, etc.)

For the Roasted Acorn Squash
1. Preheat oven to 400F and line a large baking sheet with parchment paper.

2. Using a sharp, sturdy chef's knife, cut the top AND the bottom of the acorn squash so that they are flat. Use a metal spoon to scoop and scrape out the seeds and stringy bits from the inside of the squash until it is smooth. Remember to NOT poke through the bottom as these will serve as the bowls for the soup. Place the squash halves cut-side-up on the prepared baking sheet and drizzle with olive oil. Use a pastry brush to evenly coat the entire surface. Sprinkle with salt and pepper.

2. Bake for approximately 45 minutes or until tops are nice and golden brown and the squash flesh is soft enough to scoop out, but still intact and upright. Remove from the oven and set aside to cool before handling.

For the Acorn Squash Soup
1. Heat one tablespoon olive oil in a large pot or Dutch oven over medium heat. Add the onions and cook, stirring often, for 4-5 minutes or until the onions soften and turn translucent. Add the carrots, celery, and sweet potatoes and mix well to combine with the onion. Cover and continue to cook over medium heat for 10-15 minutes, stirring often.

2. After approximately 10 minutes or so, once the vegetables have had a chance to start softening, stir in the garlic and ginger and sautè for approximately 1 minute. Add the cauliflower florets and mix well to combine. Add the fresh sage, salt, pepper, and cinnamon.

3. Add the water or vegetable broth to the pot and bring to a boil. Cover and reduce heat to a simmer. Allow vegetables to simmer for approximately 15 minutes. In the meantime, scoop the soft flesh from the roasted acorn squash and transfer to the pot. Remember to NOT poke through the bottom of the squash or the soup will leak out. Continue to simmer for an additional 15 minutes.

4. Once all the vegetables have softened, remove from heat and grab a blender, food processor, or immersion blender (make sure your blender can blend hot food--if not, let mixture cool before blending). Working in batches, fill your blender approximately half full with the acorn squash and broth mixture and blend until completely pureed. Pour your pureed soup into a new pot. Repeat until all the vegetables have been pureed into soup.

5. Over low heat, stir in the 1/2 cup of half-and-half and season with salt, pepper, and additional cream to taste. Stir often to prevent soup from burning.

6. Serve with all your favorite toppings including homemade croutons, parmesan, pepitas, fresh herbs, or pomegranate arils, if desired. Enjoy!

Recipe by: https://theforkedspoon.com/acorn-squa...