Friday, October 30, 2009

Acorn squash, Spinach, and Roasted Garlic Soup

This was very easy, warming and delicious. I roasted the squash and garlic the night before so things went together even faster for an easy weeknight meal. The colors are just beautiful with the golden orange yellow base and green spinach.

Acorn Squash, Spinach, and Roasted Garlic Soup

1 acorn squash
1 head of garlic
2 Tb butter
1 onion, chopped
2 cups of stock
1/3 cup dry sherry
bag of baby spinach
1/3 cup milk
kosher salt to taste
fresh pepper to taste

Preheat oven to 375 F. Cut acorn squash in half (carefully) and scoop out seeds and strings. Brush cut sides with olive oil and put face down on a rimmed baking sheet. Cut of the top third of the garlic and brush with garlic. Place on baking sheet. Roast both about 45 (until very tender) and let stand until cool enough to handle.

In a heavy skillet, melt the butter and saute the onions until lightly browned. Add stock, sherry and spinach and bring to a boil and let boil for about 3-5 minutes.

Scoop out squash flesh into the food processor. Squeeze out the roasted garlic and add that too. Puree until smooth. Add to the large skillet with the stock and spinach and onions. Add the milk and salt and pepper and let heat through.


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