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Mario Batali's Acorn Squash Soup

Acorn Squash Soup Carla Hall Mario Batali
Winter Squash Soup
skill level
Easy
time
60-120min
servings
6
cost
$
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Warm up with a bowl of this rich, seasonal soup.
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ingredients
  • Olive Oil
  • 2 Acorn Squash (peeled; seeded and cut into large cubes)
  • 1 Onion (diced)
  • 2 Carrots (sliced)
  • Chili Flakes 
  • freshly grated Nutmeg 
  • Salt and Pepper 
  • 2 Garlic cloves (minced)
  • 5 cups Water (plus more if needed)
  • Creme Fraiche
  • Chives (minced)
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step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    Olive Oil
    2 Acorn Squash (peeled; seeded and cut into large cubes)
    1 Onion (diced)
    2 Carrots (sliced)
    Chili Flakes 
    freshly grated Nutmeg
    Salt and Pepper
    In a large heavy bottomed pot over medium-high heat, add about 4 tablespoons of olive oil. Add the squash, onion, carrot, chili flakes, nutmeg, and season with a generous pinch of salt. Cook for 15 minutes or until the vegetables have broken down a bit and are soft.
  • 2
    2 Garlic cloves (minced)
    5 cups Water (plus more if needed)
    Add the garlic and cook for one minute longer. Add the water and bring to a boil and then reduce to a simmer. Cook for 15 to 20 minutes more.
  • 3
     
    Blend the soup until smooth and creamy. Adjust seasoning.
  • 4
    Creme Fraiche
    Chives (minced)
    Serve with a drizzle of good olive oil, a dollop of creme fraiche and a sprinkle of chives.
 
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