Fall’s return can only mean one thing in the kitchens of the Brothers Brown—it’s soup season. With about a month to go, our CSA yields some deliciously sweet and nutty squash this time of year and what better way to celebrate it than with a nice, velvety bisque. Roasting the veggies allows them to caramelize a bit, further enhances the flavors.
Equipment Needed: 5 QT Pot, Baking Pan, Wooden Spoon, Chef’s Knife, Cutting Board, Immersion Blender or Blender or Food Processor, Potato Masher
Serving Suggestion: Individual Plating
Suggested Wine Pairing: Viognier, Grüner Veltliner, Pinot Noir
Suggested Beer Pairing: Brown Ale, Pumpkin Ale, Oktoberfest
- 2 large acorn squash ($1.69/lb)
- 4 carrots ($1.99/lb)
- 3 cloves garlic ($2.99/lb)
- 1 medium onion ($0.99/lb)
- 2 TSP cayenne pepper ($3.50/2 oz jar)
- 2 TBSP cinnamon ($3.59/3.5 oz jar)
- 3 C vegetable stock ($3.39/32 oz)
- 1 C whole milk ($1.19/QT)
- 3 TBSP extra virgin olive oil ($9.99/32 oz)
- 1 TBSP dried thyme ($3.59/1.5 oz jar)
- 1 TSP ground allspice ($3.99/1.95 oz jar)
- 1/4 C grade A light maple syrup (about $7/8 oz)
- 3 TBSP apple cider vinegar ($2.79/32 oz)
- 1 TBSP unsalted butter ($4.99/lb)
- Black Pepper
- Preheat the oven to 415° F.
- Wash the acorn squash thoroughly to remove any remaining dirt. Cut off the stems and cut the squash in half. With a large spoon, scoop out the seeds and pulp in the center. Continue to cut the squash into quarters and then into quarters again. Toss them in the baking pan.
- Wash and peel your carrots. Halve them crosswise and add them to the pan.
- Peel the garlic cloves and add them whole to the other veggies. Peel and quarter your onion and toss it in too. Drizzle olive oil over the whole lot and give it an even dusting of salt, pepper, cayenne pepper and cinnamon. Pop everything in the oven for 40 minutes or until the squash is fork-tender.
- Remove the veggies from the oven; scoop the squash out of its skin and into the pot. Toss in the other veggies, pour in the vegetable stock and milk. Stir everything up and bring it to a boil.
- Reduce the mix to a simmer and add all of your spices, herbs, syrup, vinegar and butter. Use your potato masher to break down the veggies a bit. Take your blending implement and puree it all until it’s smooth.
- Put the soup back over low heat and re-taste it. Adjust the seasonings to your liking and serve with some nice, crusty bread.