Acorn Squash Soup

Preparation Time:  20 minutes

Cooking Time:  20 minutes

Yield:  10-12 servings

2 Acorn Squash, prepared

1 C onion, chopped, (1 medium)

2 TBS olive oil

4 C chicken stock (Pacific Natural Foods brand)

1 C cashew cream (raw, unsalted, see recipe below)

3 pears, prepared

1/2 tsp salt

1/4 tsp cumin

1/4 cinnamon

1/4 tsp chinese five spice

cayenne pepper, taste

Bake acorn squash (whole, skin on) and pears (whole, skin on) at 350 degrees for about an hour until tender.  Peel, remove seeds and mash in a bowl, set aside. 

In large soup pan, sauté onion and half the ginger until translucent.  Add the stock, cashew cream, salt, cumin, and cinnamon.  Simmer for about a half hour until heated through.  Remove from heat, liquify batches of soup in blender until smooth.  Return to pan season with remaining ginger, and chinese five spice.  Add additional salt and pepper to taste.

Tip:  When serving, a light sprinkle of cayenne pepper on top really finishes it off.

Tip:  I find baking squash this way is really easy and they don’t dry out, so it’s not necessary to add fattening butter to try to keep the halves moist while baking.

Tip:  When blending the heated soup, put a towel between the blender and cap to let the steam escape, then the lid won’t blow off (I’ve had that happen).

Cashew Cream:  Place two cups of raw, unsalted cashews in the blender and add water, just enough to cover.  Blend on high until smooth. 

Tip:  For a nice silky cream I soak the cashews overnight in the same manner (water just covering) but if you don’t have time, it will work without the soak.

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