Acorn Squash Soup

Saturday's market was lush with winter squash and a bag full came home with us.  Since they have good keeping qualities, some go in the basement (closest thing to a root cellar) to enjoy over the next few months.  Next Saturday is the last market in town and I plan to gather lots of what is left to make ratatouille for the freezer.  More about that later.  Since The Baker is out of town, Oliver is guarding the homestead and I'm guarding Oliver.  Meals will be simple the next week but I couldn't resist making the first batch of acorn squash soup just for me.  Oliver has other little treats to finish off his dinner.  Dalmatians love green vegetables in the raw state and he has been enjoying broccoli and green beans.  Being so vigilant (he chases squirrels out of the yard every time he goes out), he deserves the best!!

Here's the recipe for the soup.  The hardest part is cutting the squash in half which is usually done by The Baker.  Oliver is no help here since he doesn't have opposable thumbs.

ACORN SQUASH SOUP

(Inspiration from Guy Fieri/Tweaking by Me)

3 acorn squash, halved

6 large shallots peeled, 3 left whole and 3 thinly sliced

6 garlic cloves, peeled

3 tbsp olive oil

salt and pepper

2 tbsp butter

4 cups chicken stock

1/8 tsp cayenne pepper

1 cup half and half

1 tbsp Worcestershire sauce

Preheat the oven to 350 degrees.

Cut the squash in half and remove the seeds.  Cut a flat spot on each half so they will sit flat.  Line a baking sheet with parchment paper.  In three of the halves, place a whole shallot.  In the other three halves, place a clove of garlic.  Drizzle all with one tablespoon of the olive oil and season with salt and pepper.  Roast until very tender and starting to caramelize--about one hour.  Allow to cool.

In a large, heavy pan heat one tablespoon of the olive oil and the butter.  Add the raw diced shallots and saute until they start to caramelize.  Deglaze the pan with one cup of the stock.  Reduce the heat to medium low and add the squash, roasted shallots and roasted garlic.  Stir in the remainder of the chicken stock and the cayenne pepper and simmer for twenty minutes.

Stir in the half and half and the Worcestershire sauce.  Puree the soup with a handheld blender or in a food processor.