This sweet soup was a perfect ending to a chilly Sunday. All of the vegetables and the cream are at the farmer’s market right now. This recipe comes from Didi Emmons’ Entertaining for a Veggie Planet.
2 acorn squash
extra virgin olive oil
4 heads of garlic, 3 left whole, 1 separated into cloves and peeled
2 tablespoons butter
2 onions, chopped
4 cups vegetable stock
2/3 cup dry sherry
1 bunch spinach (the recipe calls for 2/3 pound–I think I went a little overboard)
2/3 cup heavy cream
1 teaspoon kosher salt
pinch of freshly ground nutmeg
freshly ground black pepper to taste
- Preheat oven to 375 degrees. Cut the acorn squash in half with a large,sharp chef’s knife. Remove and discard the seeds and strings. Brush the cut sides with olive oil. Arrange the squash cut side down on a rimmed baking sheet. Cut off the top thirds of three heads of garlic, and brush the cut sides with olive oil. Place them cut side up on the baking pan with the squash. Roast until the squash and garlic are very tender, about 45 degrees.
- Meanwhile, in a large, heavy pot, melt the butter over medium heat. Add the onions and saute, stirring occasionally, until lightly browned, about 15 minutes. Add the unroasted garlic cloves and saute for 3 minutes more. Stir in the vegetable stock, sherry, and spinach. Bring to a boil and boil for 5 minutes. Remove from heat.
- Scoop the squash flesh into a food processor. Squeeze the roasted garlic cloves out of their skins and add to the food processor. Puree the squash and garlic, adding a bit of the liquid from the soup, if necessary. Transfer to a clean, large saucepan.
- In a food processor, puree the spinach mixture in batches, adding each batch to the squash mixture. Or use an immersion blender to puree the spinach mixture into the pot, then add it to the squash mixture. Add the cream, salt, and nutmeg and mix well. Heat through and season with pepper. Ladle into bowls and serve.