Autumn Spice & Everything Nice
There’s nothing more comforting than the familiar aroma of cinnamon, nutmeg, sage, and other seasonal spices wafting through the kitchen on a crisp fall day. Beyond adding warmth and depth to favorite dishes, many autumnal spices offer powerful antioxidants and contain anti-inflammatory, anti-bacterial, and blood-sugar-balancing benefits, among others.This flavorful recipe celebrates the flavor of fall with delicious and healthy spices to elevate every bite.
I like making this soup as the weather cools down because the roasted acorn and butternut squash base is an easy way to get some extra fiber and antioxidants. Adding ginger, nutmeg, cinnamon, and a little bit of cayenne gives it a nice, warming spice profile that makes a simple, healthy meal for autumn.”
2nd American Restaurant’s Roasted Acorn Squash Soup
4
servingA savory, antioxidant rich soup that celebrates the flavor of fall with delicious and healthy spices to elevate every bite.
Ingredients
- 5
medium acorn squash (save seeds for toasting)
Olive oil, for roasting + to taste
Kosher salt, to taste
White pepper, to taste
- 1
medium butternut squash (save seeds for toasting)
- 4 oz.
unsalted butter
- 5
fresh sage leaves
- 1
medium shallot, julienned
- ½ head
fennel, julienned
- 1
medium sized carrot, peeled and sliced
- 3 cloves
garlic, minced
- 1-inch piece
fresh ginger, peeled and minced
- ½ oz.
Chattanooga rye whiskey
- ½ oz.
sherry vinegar
- 5 cups
water or vegetable broth
- 1 tsp.
freshly zested whole nutmeg
Cayenne pepper, to taste
Smoked paprika, to taste
Ground cinnamon, to taste
Sour cream or seasoned Greek yogurt, for topping (optional)
Directions
Preheat oven to 350°.
Slice tops off the acorn squash and scoop out the seeds, reserving them for later. Season the interiors with olive oil, kosher salt, and white pepper.
Cut the butternut squash in half lengthwise, scoop out the seeds, and season the flesh similarly.
Arrange the squash flesh-side up on sheet pans. Roast for 45 minutes or until fork tender.
Carefully scoop out the flesh, leaving enough in four of the prettiest acorn squashes to form bowls. Set aside. Combine the remaining scooped acorn and butternut squash flesh.
In a large saucepan over medium heat, melt the butter. Add sage leaves and cook until light brown and crisp. Remove sage leaves and set aside.
Add the shallot, fennel, carrot, garlic, and ginger. Sauté until soft and golden.
Pour in the Chattanooga rye whiskey and sherry vinegar, scraping up browned bits. Allow the liquid to reduce slightly.
Add the roasted squash, water or broth, and half the nutmeg. Bring to a boil, then reduce the heat to low. Simmer uncovered for 20 minutes.
Season with salt. Blend soup in a high-speed blender until smooth. Pass soup through a fine-mesh strainer or chinois into a clean pot. If too thick, gradually whisk in water. Season with more salt, if necessary.
Rinse reserved seeds under warm water using a sieve to remove the pulp. Spread on paper towels to dry for 10-20 minutes.
Toss with olive oil, salt, cayenne, paprika, and cinnamon. Spread out on a baking tray in a single layer. Bake for 15-20 minutes, or until dry and crisp.
Warm acorn squash bowls in the oven. Ladle soup into the bowls. Garnish with toasted seeds, fried sage leaves, and remaining grated nutmeg. Finish with a dollop of sour cream or seasoned Greek yogurt, if desired.
