Winter has finally arrived (however, today certainly does not feel like it), and I should dub it “The Winter of Soup” for I have spent much time in front of my stove prepping various veg to feed us ailing selves. Yep, you know that crap everyone in your office has come down with? We’ve had it over the course of two weeks. Ergo, we’ve had two rounds of chicken soup, one of butternut squash and sage, and this particular one of acorn squash and ginger.
His Lordship believes in eating a boatload of ginger when you’re sick, for all the magical healing powers.
I find rest on the couch with a good blanket and trashy television to be magical healing powers, too.
Acorn Squash/Ginger Soup
4 cups cubed acorn squash
½ large yellow onion, diced
2 large carrots, diced
2 large celery stalks, diced
2 cloves garlic, minced
4 cups vegetable stock
extra-virgin olive oil
salt & pepper
mascarpone cheese, for serving
1. In large stock pot, heat 2-3 Tbsps. olive oil over medium-low heat. Add onion, season with salt, sweat for 10 minutes. Add squash, carrots, celery, and garlic, season with salt and pepper, and sweat 10 minutes more. Raise heat to medium, sauté veg for 10 minutes, or until acorn squash begins to brown. Grate in 2-3 Tbsps. ginger (add more or less, depending on how much ginger you prefer), and mix into veg.
2. Add stock, and scrape up brown bits from the bottom of the pan. Bring to a boil, and reduce to a simmer for 10 minutes.
3. Turn off the heat. Using a hand mixer, puree soup. Season with salt and pepper to taste.
4. Serve soup into bowls. Top with Tbsp. mascarpone cheese.