Gingered Acorn Squash Soup

Total Time: 1 hr 56 mins Preparation Time: 20 mins Cook Time: 1 hr 36 mins

Ingredients

• Servings: 8
• 2 large acorn squash (3 lbs. each)
• 2 teaspoons olive oil
• 1/4 teaspoon crushed red pepper flakes
• 7 cloves garlic, minced
• 1 medium yellow onion, chopped
• 2 tablespoons grated fresh gingerroot
• 2 medium russet potatoes, peeled and diced (2 cups)
• 3 1/2 cups vegetarian chicken broth or 3 1/2 cups vegetable broth, boiling
• 1/2 cup enriched soymilk or 1/2 cup milk
• 2/3 cup mellow miso
• 1/2 cup dry sherry
• 1 teaspoon garlic granules
• 1 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1 dash nutmeg

Recipe

• 1 cut the acorn squash in half, crosswise.
• 2 scoop out seeds and discard.
• 3 place cut side down in 9 x13 baking pans (you will need two) and add about one inch of water.
• 4 bake for an hour.
• 5 remove from pans and set aside to cool.
• 6 if the squash are rather small, it might take as many as five squash to make the required six pounds.
• 7 simply quarter some of the smaller squash to fit the baking pans.
• 8 warm the oil and crushed pepper in a five-quart saucepan, over medium-high heat for one minute.
• 9 add the garlic, onion, and ginger.
• 10 cook for three minutes, add potatoes and cook mixture, stirring frequently for five minutes or until the potatoes soften.
• 11 add boiling broth and reduce heat to medium low.
• 12 scoop cooked squash (about eight cups) into a large bowl and mash lightly before adding to the pot.
• 13 simmer for 15 minutes, stirring occasionally.
• 14 remove soup to food processor in batches, adding some soymilk to each batch.
• 15 return the purée to the soup pot.
• 16 place miso in a small bowl, add the sherry, and blend with a fork or small whisk.
• 17 add to the soup with the garlic, ginger, and nutmeg.
• 18 simmer gently for 10 minutes.
• 19 do not boil.
• 20 (soup may be thinned with additional broth.) sprinkle with a light dusting of nutmeg.
• 21 enjoy!
• 22 yield: 8 servings.