- Actually acorn squash is another one of my favorite squashes. I love all types of squash by the way and this is squash season. I made a butternut squash soup and now we are going to tackle this one. Obiously this is so very delicious. In a pot on high heat I added 1/4 cup of olive oil, 1 onion or shallot cut in to half moon slices and cook until it caramelizes, 3 cloves of garlic chopped, 1 acorn squash deseeded and cubed.
Cut the squash in half and remove the seeds then wash and chop it. Actually wash the squash before you cut it because you do not know who handled it before you. Add it to the pot with 1 each of a small broken stick of cinnamon and star anise which are broken, 1 strand of mace, 2 each of kabab chini, cloves, 4 allspice berries ground in a mortar and pestle then added to the squash, grated nutmeg sbout a small pinch worth, 1 bullion cube, 3 dashes of maggi or knorr aroma, either 1 chili of any type deseeded if fresh they can be either fresh or dried.
If you are using dried chili then crumble it in the pot, or 1 pinch of red chili powder or 1 drop of hot sauce. Please use one or the other here. Add 1 qt or 1 liter of water. Make sure that the liquid covers the squash. Add 3 pinches of turbinado sugar. Turn the heat to low cover and let cook for 30 minutes or until the squash is soft. Turn the heat off and let cool for 5 minutes and use the immersion blender or stick blender on low setting so the hot soup does not splash all over the place and puree the contents right in the pot. Add a splash of milk which is roughly about 1 oz. Sorry I do not messure but this is how I cook and this is spot on. Turn back on the heat and let cook for another 2 minutes and shut off the heat and cover and let stand for 5 minutes before serving.
You can eat this with your bread of choice but I prefer some nice bread rolls or crusty bread if you like. Also great with sandwiches. Cheers!!!!!
benazir's blog 