Alright, let’s be real…
You usually don’t read past the 3rd line of my blogs before you skip down to the recipe.
You know what? That’s ok! You’re still a loyal reader, and you’re interested in the most important part – my food creations! So today, just for you, I’ve taken all of the tough work away from you – here you won’t find any two-finger sliding, rolling, or clicking arrows in order to get to what matters. You see, it’s not that I don’t want to ramble on about how amazing squash is, and how you can make so many things with it. (Case in point – my squash cake here!) But, seeing as this is my second blog of the day, I’ll just get right down to business.
Just make this soup.
Like now. And then warm it up when you’re cold.
And then thank me.
(Oh. You’re welcome.)
Squash Soup with Rosemary & Spice
an original recipe by allison sklar
what you’ll need
1 medium acorn or butternut squash, PEELED and chopped into 1-inch cubes, seeds removed
2 cups chopped carrots
2 sprigs rosemary
4-5 cups vegetable broth
2 cups water
3 cinnamon sticks
1 tsp cumin powder
1 tsp Sriracha hot sauce
2 tsp ground sea salt
1 tbsp fresh ground peppercorns
how to do it
Combine 1c broth with 2c water, add rosemary and cinnamon. Boil carrots and squash in liquid until very soft, about 20 minutes. Once fully cooked, remove cinnamon sticks. Remove mixture from heat, and, using a hand blender, pulse the mixture until velvety. Return mixture to stovetop on low heat. Slowly add 1c vegetable broth at a time, stirring well between additions. (Use more or less broth depending on desired consistency.) When desired thickness is reached, add cumin, hot sauce, salt and pepper. Stir together. Serve hot, garnished with a dollop of sour cream or yogout and roasted acorn squash seeds (or any other seeds that you can find, as the acorn squash seeds proved to be too delicious to even make it into the photoshoot.)