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Savory Acorn and Sweet Dumpling Squash Soup
By Chef Ida Rodriguez

  • Ingredients

  • 3 3/4 pounds Sweet Dumpling Squash
  • 1 3/4 pounds Acorn Squash
  • 6 tablespoons Unsalted Butter
  • 1/2 teaspoon Kosher Salt
  • 1/8 teaspoon Ground White Pepper
  • 1/4 teaspoon Ground Nutmeg
  • 4 ounces White Onion peeled trimmed and finely diced
  • 1/4 teaspoon Ground Ginger
  • 1/8 teaspoon Ground Cardamom
  • 4 cups Chicken Stock or Vegetable Stock
  • 1 cup Heavy Cream
  • 1 bunch Rosemary

  • Directions

  • Preheat the oven to 350 degrees F.

  • Cut each squash in half and discard the seeds.

  • Brush cut sides with 2 tablespoons of melted butter.

  • Season with salt, pepper, and nutmeg.

  • Arrange the squash cut side down on a rack placed in a baking tray and bake until tender, about 1 1/2 hours.

  • Cool, scoop out the insides of the squash, and puree the flesh in a food processor.

  • Reserve.

  • (You should have about 4 cups of pureed squash).

  • In a medium stockpot, melt the remaining 4 tablespoons of butter.

  • Over low heat, sweat the onion.

  • Do not allow it to brown.

  • Add the pureed squash and cook over very low heat until heated through, stirring occasionally.

  • Do not allow it to bubble up.

  • Season with the salt, pepper, ginger, and cardamom.

  • Pour in the stock and bring to a boil, still over low heat, stirring often.

  • Cook about 20 minutes.

  • Note:

  • If desired, bake small squash until tender, scoop out, and use as individual serving bowls.