Sweet ‘n Spicy Acorn Squash Soup, a creative rendition of sweet meets savory in a luscious medley of robust flavors and creamy velvety texture leaving your taste buds delightfully stimulated!
- 1 medium acorn squash
- 1 medium yellow onion
- 1 small shallot
- 1 small rutabaga
- 8–10 heritage multi-colored carrots
- 2 cloves garlic
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon garam masala
- 1/2 teaspoon paprika
- 1 teaspoon red chili flakes
- 2 tablespoon red curry paste
- 2 tablespoons Penotti®Cookie Notti Crunchy
- splash sesame oil
- 5 cups vegetable stock
- 1/4 cup heavy cream
- 2 bay leaves
- 3 lime leaves
- 1/2 teaspoon of balsamic glaze
- fine sea salt to taste
- fresh cracked pepper to taste
- 1/4 cup tempura flour
- 1/8 cup of ice cold water
- 2 green onion stalk chopped into rounds
- 2 tablespoons chopped fresh parsley
- Pre-heat oven to 375° F.
- Cut squash in half and scoop out seeds and pulp.
- Peel, clean and wash carrots, and roughly cut place in a bowl.
- Peel rutabaga and cut into large cubes and toss in a bowl with carrots.
- Roughly chop onion and shallots and toss in the bowl with other veggies.
- Pour in 1/2 the olive oil and dust with garam masala, paprika, chili flakes, salt, and pepper, reserving some of the seasonings for the squash and toss well and spread vegetables out on a parchment lined baking pan.
- Drizzle remaining olive oil into squash halves and season with remaining garam masala, paprika, chili flakes, sea salt, and pepper. Take garlic and press garlic a bit and toss into the center of the squash. Place squash flesh side down on the baking sheet with all the other vegetables and put in the oven. Bake for 20-25 minutes or until the squash is fork tender.
- Place roasted vegetables, spices, juices and all into a large soup pot, scoop out flesh from the squash and add it to the pot too.
- Spoon in red curry paste, and Penotti® Cookie Notti, drizzle sesame oil and mix well.
- Turn heat to a low to medium heat setting and add in vegetable stock, bay leaves, lime leaves and let simmer for about 30 minutes stirring frequently to make sure nothing sticks to the bottom.
- While soup is simmering, mix up some tempura batter adding the cold water to the tempura flour a little at a time until you get a nice thick slowly running consistency.
- Cut up green onions into small rounds, toss in tempura batter.
- Heat up some canola oil in a medium pot to 360° F. Put enough oil in the pot so that the green onion can submerge. Place a spoonful of the tempura battered green onion into the oil, stir a bit and cook until golden and crispy. Take out and place on a paper towel lined plate, set aside.
- Back to the soup, drizzle in balsamic cream and heavy cream and stir. Take off heat and with an emersion blender blend until the soup becomes smooth and velvety. If it seems too thick you can add some water or even vegetable stock if you have some left.
- Ladle soup into bowls and top with a spoonful of the tempura green onion and a sprinkle of chopped parsley.
- Ready to serve. Enjoy!
- You can use other types of squash too, be adventurous.
- If you do not like it too spicy, back off on the chili flakes and garam masala.
- If you want to make this vegan use cashew cream instead of the heavy cream.