Acorn squash Autumn soup
Most people find it easy to frequent their neighborhood farmers market on a bright sunny summer morning, but the urge fades as the temperatures start to drop. In Wisconsin, we are lucky enough to have distinct seasons that provide a different array of fresh produce. While you probably won’t find bushels of fresh berries and baby lettuces at your local outdoor market in the fall, you will find great ingredients such as squash, parsnips, turnips, carrots, and a variety of potatoes in every shape and size imaginable. While most Milwaukee markets discontinue services after the end of October, the Dane County Farmers Market serves year round. Find more about them here.
All ingredients were purchased at the Outpost Co-Op in Bay View except for the acorn squash, which was gifted to me by a friend.
Acorn Squash Autumn Soup
- 2 tablespoons of olive oil
- 1 large acorn squash, peeled, with seeds removed, and cut into large cubes
- 1 large parsnip, peeled and cut into large cubes
- 2 carrots, peeled and cut into large pieces
- 1 large sweet onion, diced into small pieces
- 2 garlic cloves, peeled and finely chopped
- 1 quart of stock (vegetable, chicken, or whatever you have on hand)
- 1 teaspoon of ground nutmeg
- ½ cup of heavy cream
- Salt and pepper to taste
Heat the 2 tablespoons of olive oil in a large stockpot. Add the onion and cook until translucent. Add the garlic and the cleaned and cut vegetable pieces to the pot and cook until soft and slightly caramelized. Add the quart of stock and bring to a boil. Boil for five minutes then reduce to a simmer. Cook for 40 minutes. Add nutmeg, salt and pepper. Allow to cool and blend in the pot immersion blender or in batches in a food processor. Add back to the pot, add cream, heat and serve.
Garnish with a small dollop of crème fraiche and a sprinkle of nutmeg if desired.