Savory Acorn and Sweet Dumpling Squash Soup
By Chef Ida Rodriguez
- 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
- 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.
- (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.
- If desired, bake small squash until tender, scoop out, and use as individual serving bowls.