Feel-better Acorn Squash Soup

My lovely roommate is exhausted and overworked, and she managed to catch the mother of all colds this week. While Emergen-C is great, it’s not food.

And so…Feel-better Acorn Squash Soup.


Click on the photo to zoom in on the soup in the pretty CB2 martini glass.

This takes less than a half hour to make, and the squash is packed with Vitamin C and beta carotene. My roommate says that this soup reminds her of sweet oatmeal, except it’s squash soup-flavored.

The Recipe:
Feel-better Acorn Squash Soup

1 acorn squash
1 can chicken broth
1/4 cup skim milk (I’d use a heavier milk if I had it, though – skim was in our fridge)
1 tsp garlic powder
1/2 tsp basil
1/2 tsp pepper
dash of cinnamon
1 tbsp dark brown sugar

Do This
Slice the acorn squash into quarters, and scoop out the seeds and pulp. Place the squash into a deep, microwave-safe bowl (I used a big Tupperware container) and pour an inch or two of water over the squash pieces. Microwave for ten minutes. If the squash is soft enough that it easily scoops out with a spoon (think of ice cream that’s been sitting out on the counter for a few minutes), it’s done. If not, pop it back in the microwave for another few minutes until it’s that soft. Mine took a total of sixteen minutes, yours will probably vary based on your microwave.
Drain the water from the bowl and allow the squash to cool for a moment. When it’s not too hot to touch, pick up each piece and use a spoon to scoop the squash away from the skin, into a medium-large soup pot. At this point, the squash is about the texture of applesauce. Use a potato-masher to break it up just a bit more. I thought about putting the squash in the blender to purée it, but a soft-but-slightly-lumpy texture works out really well.
Pour the can of chicken broth into the pot with the squash, and turn the burner to medium-high. Cook for a few minutes, until the broth gets a little bit bubbly, pour in the milk, and lower the heat to medium-low. Add in the garlic powder, basil, and pepper, and stir. Turn off the heat. Add in the brown sugar, and stir it in while the soup is still hot.

Serve hot in your favorite bowl or mug, or chilled in a pretty martini glass. It’s good either way, although the hot version is more soothing to a sore throat.

p.s. Roommate, there’s still some left in the fridge if you want it later.

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3 Responses to “Feel-better Acorn Squash Soup”

  1. Amy Says:

    1st….love the site. 2nd….I want some soap my throat is killing me and I can’t get anything down it. But what size can of chicken broth do you use?

  2. Jenny Says:

    Thanks!

    I used 14 oz for this batch, just a can of Swanson broth I picked up at the grocery store.

    Hope you feel better!

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