DELICATA AND ACORN SQUASH SOUP

Delicata and Acorn Squash Soup image

Provided by FoodBooksSangria

Categories Vegetable

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 18

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2 lbs delicata squash, cut in half, seeded, peeled & cut into large pieces
1 lb acorn squash, cut in half, seeded, peeled & cut into large pieces
1 tablespoon butter (I used olive oil)
1 large sweet onion, peeled & coarsely chopped, sauteed in butter (or olive oil)
4 garlic cloves, minced
2 medium yukon gold potatoes, peeled & cut into large cubes (I didn't peel)
3 medium tomatoes, peeled, seeded, & coarsely chopped (I didn't peel or seed, instead using whole tomatoes)
2 tablespoons chopped flat leaf parsley (I substituted about 4 tbsp. of regular curly leaf parsley)
2 bay leaves
1 teaspoon fresh thyme leave (I used about a tablespoon)
1 teaspoon fresh marjoram (I used about a tablespoon)
2 tablespoons summer savory, leaves (optional, not part of original recipe)
3 tablespoons high-quality extra virgin olive oil
6 -8 cups chicken stock (I substituted vegetable stock)
sea salt
fresh ground black pepper
6 tablespoons hazelnut oil (I substituted "Green Gold" pumpkin seed oil, available from Chefshop.com, excellent taste & nice col)
6 tablespoons creme fraiche (I substituted sour cream)

Steps:

In a large 6- to 8-quart pot, combine all ingredients except the chicken or vegetable stock, hazelnut oil & creme fraiche or sour cream. Pour enough stock over the vegetables to cover them. Bring to a boil, reduce heat to a simmer, and cook for 30 minutes.
Let soup cool briefly. Using food processor, blender, or Vita-Mix, puree soup in batches until smooth. Return soup to the pot, correct seasonings, and warm to serving temperature.
Ladle soup into warm soup bowls. Drizzle each serving with a tablespoon of hazelnut or pumpkin seed oil and finish with a dollop of creme fraiche or sour cream.

Nutrition Facts : Calories 485.1, Fat 31.3, SaturatedFat 7.6, Cholesterol 32.8, Sodium 378, Carbohydrate 45.6, Fiber 6, Sugar 10.2, Protein 10.3