- 5 medium acorn squash
- 1 small white onion
- 2 garlic cloves
- 1 large carrot
- 1 cup of white wine
- 2 cups of vegetable broth
- 1 cup of heavy cream
- Truffle oil (optional)
- ¼ cup chopped walnuts (optional)
Procedures:For use with the Kenwood Triblade Hand Blender.
Tools and Accessories: Soup XL attachment.
- Prep Time: 30 mins
- Cooking Time: 27 to 32 mins
The perfect autumnal appetizer elevates the flavor of acorn squash with a rich blend of broth, cream and white wine.
Cut the ends off one of the acorn squash. Peel off the skin. Cut in half and scoop out the inside. Cut into ½ cubes.
In a medium sauce pot, add the onion and garlic on medium high heat. Simmer for two minutes—do not let brown.
Add carrot, cubed acorn squash and white wine. Reduce the temperature to medium heat. After about 5 minutes, add vegetable broth. Cook for another 5 to 10 minutes then remove from heat and stir in the heavy cream. Use the soup XL attachment on the Triblade Hand Blender to blend in pan on turbo speed for about 15 seconds until desired consistency.
Cut the top off the 4 other acorn squash. Thinly slice the bottom of the squash so it rests flat. Use a melon baller to scoop out the insides to leave a nice bowl in the middle.
Toast squash in oven at 350 °F, about 10 to 15 minutes. Remove and pour a serving of soup into each of the squash bowls. Drizzle with truffle oil (optional). Top with chopped walnuts, if desired, and serve.