Eastern Market Recipe of the Week: January 27
The chefs at Eastern Market are sharing their knowledge of healthy cooking with fresh, often locally-sourced ingredients. Each week, they’ll be sharing a different tried-and-true recipe that you can make at home; with the peace of mind that it contains balanced nutrition for you, and your family.
This week’s recipe is: Roasted Acorn Squash Soup
Recipe by Eastern Market Head Chef Aaron Egan
- 2-3 acorn squash
- 4-6 cloves garlic
- 1-2 shallot
- 1 oz olive oil
- ½ cup diced onion
- 3 cloves garlic, minced (paste)
- 1 quart chicken stock or water
- 1 cup coconut milk (substitute almond milk, etc., or cream at your discretion)
- Salt and freshly ground black pepper
Cut the squash in half, and scoop out the seeds. Place cup-side down on a baking sheet over some garlic cloves and a bit of shallot, then roast in a 400-degree Fahrenheit oven until tender, 15-20 minutes (maybe less.)
When the squash are tender, remove them from the oven carefully and set aside to cool slightly. When you can handle the squash safely, peel the skin off the flesh of the squash and set aside. Discard the skins.
Heat the oil in a stock pot over medium-high heat. Sauté the onions and garlic until softened and fragrant, then add the stock, squash, and roasted shallot and garlic. Bring to a boil, and reduce to a simmer. Cook gently until all the vegetables have softened, about 20-30 minutes.
With an immersion blender, or your favorite blending device, puree the soup until it is smooth, adding the coconut milk in a slow stream until it is fully incorporated. Adjust the seasoning of the soup with salt and pepper.
Note: This recipe works well as a base for many different vegetables. All varieties of winter squash can be treated similarly, and the rough ratios work for many other creamed soups. More vegetables may be added to the base with additional liquid added to compensate.