Is it just me, or is cooking squash a lot of work? First you need to peel it, which usually results in a bruised hand and at least one sliced finger. Then you have to cut it, which is a serious test of my upper body strength! Roasting it after that takes almost an hour, and then finally it’s ready to eat.
After all that work, I’m ready to dig in as soon as it gets out of the oven so I rarely experiment with using squash in other dishes.
But last week I was inspired to do something different and make a soup with my farmer’s market acorn squash. I usually find smooth soups to be kind of boring though, so I decided to shake things up a bit with this one and puree some silken tofu into it. It gave it a wonderfully creamy texture and some extra staying power thanks to the protein.
Oh and also? It pairs perfectly with a gooey grilled cheese sandwich to make it a complete meal!
- 1 medium acorn squash
- 1 tsp + 1 tbsp olive oil
- 1 medium yellow onion, diced
- 1 clove garlic, minced
- 3.5 cups chicken broth*
- 300 g silken tofu
- ½ tsp dried thyme
- ¼ tsp dried sage
- ¼ tsp salt
- Toasted acorn squash seeds (optional)
- Parmesan cheese (optional)
- Preheat the oven to 400°F.
- Cut the acorn squash in half lengthwise, remove the seeds, and brush each half with ½ tsp olive oil. Bake for about 45 minutes, or until it is soft when pierced with a fork. Scoop out the flesh and put aside.
- In a large pot heat up 1 tbsp olive oil and add the diced onion. Saute over low heat for about 10 minutes, or until the onion is soft. Add the garlic and cook for one more minute before pouring in the chicken broth. Then add the tofu, acorn squash flesh, thyme, sage, and salt.
- Use an immersion blender or a food processor to puree everything, then put it back on the stove and cook over medium heat for another 10-15 minutes.
- Serve topped with grated Parmesan cheese and toasted squash seeds.
What is your favourite way to eat squash?
What is your favourite pureed soup?