Squash is such a good flavor absorber that I keep coming up with new things to do with it. With a little imagination and the ingredients in your fridge, you likely have the makings of a good squash soup. The combination here works as a complete meal, especially for, say, lunch on a cold winter weekend. The black bread croutons add crunch and body, and the apples call up hints of a savory apple crisp. For a heartier meal, skip blending the squash and serve it roasted, alongside duck breast or turkey leg. You can also substitute cauliflower for the acorn squash. — Franklin Becker, Good Fat Cooking
Reprinted from Good Fat Cooking by Franklin Becker. Copyright (c) 2014 by Franklin Becker. By permission of Rodale Books. Available wherever books are sold.
- 1-2 Pound acorn squash, halved lengthwise
- 3 Teaspoons butter
- 1 large slice pumpernickel, cut into ¼-inch dice
- 1 medium Granny Smith apple, peeled, cored, and diced
- 2 Tablespoons shelled pistachios
- 1 Teaspoon light brown sugar
- ½ Teaspoon ground cinnamon
- 2 quarts water
Preheat the oven to 400 degrees F for 15 minutes.
Place the squash halves, cut-side down, on a baking sheet. Do not remove the seeds. Bake until the skin is blistered and the flesh is fork-tender, 35 to 40 minutes. Set aside to cool.
Meanwhile, in a medium saucepan over medium heat, melt 1 teaspoon of the butter. Add the bread and cook, stirring frequently, until crispy, 3 to 4 minutes. Transfer the bread to a medium bowl using a slotted spoon. Repeat with the apple, followed by the pistachios, sautéing until golden brown. Transfer to the bowl and toss together. Season with salt and pepper and set aside.
Scoop the flesh and seeds from the squash and transfer them to a large bowl. Add the remaining 2 teaspoons butter, the sugar, cinnamon, salt, pepper, and water.
Working in batches, purée the mixture in a blender until smooth. Ladle into soup bowls and garnish with the bread mixture.