September 13, 2010
KPLR 11
Watch Chef de Cuisine, Todd Lough, talk about the flavors of Fall at Cafe Madeleine. You can also learn how to make our delicious Roasted Acorn Squash Soup with the easy to follow recipe.
Roasted Acorn Squash Soup
Serves 8
2 tablespoons olive oil
1 cup diced yellow onion
1 tablespoon chopped garlic
2 teaspoon cinnamon
1 tablespoon peeled minced fresh ginger
1/2 cup good dark rum
6 cups roasted, peeled and chopped Acorn Squash (approx. three large)
1 tablespoon kosher salt or to taste
1 teaspoon white pepper
3 cups vegetable broth
2 tablespoon maple syrup
1 cup heavy cream
For the roasted Acorn squash, cut the squash in half and remove the seeds with a heavy metal spoon. Place the squash cut side down on a roasting pan and place in a 375 degree oven. Roast until the skin is soft and starts to peel away from the flesh of the squash (approximately 15 minutes). Remove from the oven and peel away all the skin. Dice the squash, then proceed with the recipe.
In a medium saucepan, sauté onions in olive oil until opaque. Add the garlic, cinnamon and ginger. Sauté to aroma, be careful not to burn the aromatics. Add the rum and reduce in half. Add the diced roasted squash, salt and white pepper vegetable broth and maple syrup. Bring to a boil and reduce to a simmer until squash is tender (about 25 minutes). Puree with a submersible hand held mixer or in batches in a blender. Add the heavy cream, taste and adjust seasoning as necessary.
Garnish with a dollop of sour cream.
For a pretty presentation serve this soup from a hollowed out pumpkin or large winter squash into a half a roasted squash bowl.