Butternut and Acorn Squash Soup

The Culinary Institute of America

This soup has a rich, creamy texture that belies its actual calorie count. Feel free to use only one type of squash or to replace the squash with pumpkin. For a richer soup, whip a little heavy cream to form soft peaks, fold in an equal amount of sour cream, and add grated ginger root to taste. Place a dollop of this ginger-scented cream on top of each portion.

Makes 8 servings

1 tbsp unsalted butter
1-1/4 cups diced onions
1/3 cup diced carrot
1/2 cup diced celery
1 tbsp minced ginger root
1/2 tsp minced garlic
3 to 4 cups Chicken Broth
2 cups cubed butternut squash
1 cup cubed acorn squash
1/2 cup peeled, sliced potatoes
Salt and pepper as needed
1 tsp grated orange zest

1. Heat the butter in a soup pot over medium heat. Add the onions, carrot, celery, ginger, and garlic. Sauté, stirring frequently, until the onions are softened and translucent, about 5 minutes.

2. Add the broth, squashes, and potatoes. Bring the broth to a simmer and cook until the squashes are tender enough to mash easily with a fork, about 20 minutes.

3. Strain the soup through a sieve, reserving the liquid. Puree the solids and return to the soup pot. Add enough of the reserved liquid to achieve a soup consistency. Blend well. Return the soup to a simmer.

4. Season the soup to taste with salt, pepper, and orange zest. Serve the soup in heated bowls.

Recipe from VEGETABLES by The Culinary Institute of America.

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