by Marie Oser
Scripps Howard News Service
Acorn squash are shaped like their namesake, with deeply ridged, dark green skin and pale yellowish-orange flesh. The scalloped edges make this a very attractive vegetable for stuffing, and the sweet flesh is especially flavorful in a puréed soup. Gingered Acorn Squash Soup is very easy to make, and the rich color, creamy texture, and hint of ginger contribute to its gourmet appeal.
This lovely soup makes an elegant first course. Grated fresh gingerroot adds a lively dimension and peppery aroma. Chinese healers have been using ginger for centuries to treat stomach ailments, and this knobby root is among the many herbs and spices, rich in a variety of phytochemicals, that are being investigated for potential anti-cancer properties.
Fresh gingerroot is peeled and grated before using in recipes. Simply remove the brown, papery skin with a small paring knife or vegetable peeler and rub against the fine holes of a metal or porcelain ginger grater.
Our enlightened approach to this rich textured soup replaces fatty foods such as butter and cream with wholesome alternatives. Soymilk adds a silky smooth feel, and potatoes lend a hearty richness without adding extra fat. The velvet texture of this savory soup is heightened by the final addition of an enriching mellow white miso and sherry blend. Serve this exquisite soup garnished with freshly ground nutmeg.
Gingered Acorn Squash Soup
Ingredients:
2 large acorn squash (3 lbs. each)
2 tsp. olive oil
1/4 tsp. crushed red pepper
7 cloves garlic, minced
1 medium yellow onion, chopped
2 Tbs. grated fresh gingerroot
2 medium russet potatoes, peeled and diced (2 cups)
3-1/2 cups vegetarian chicken broth, boiling
1/2 cup enriched soymilk, 1% fat (refrigerated variety)
2/3 cup mellow white miso
1/2 cup dry sherry
1 tsp. granulated garlic
1 tsp. ground ginger
1/2 tsp. ground nutmeg dash of nutmeg
* Notes on ingredients:
granulated garlic--Textured into grains such as sugar or salt, garlic in this form is far superior to garlic powder in flavor and aroma. It's available at health-food stores and many supermarkets.
soymilk--Use either Silk Soymilk, by White Wave, or Soy Dream, by Imagine. Use in preparing foods that require a smooth and creamy texture. Both are widely available in the refrigerated case alongside dairy milk at health-food stores and many supermarkets.
mellow white miso--Pale beige in color with a subtle, sweet fragrance, this highly versatile miso has a rich, creamy, texture. It's available at health-food stores and Asian markets.
Preparation:
Preheat oven to 350.
Cut the acorn squash in half, crosswise. Scoop out seeds and discard. Place cut side down in 9-1/2 by 13-1/2 baking pans (you will need two) and add about one inch of water. Bake for an hour. Remove from pans and set aside to cool. If the squash are rather small, it might take as many as five squash to make the required six pounds. Simply quarter some of the smallersquash to fit the baking pans.
Warm the oil and crushed pepper in a five-quart saucepan, over medium-high heat for one minute. Add the garlic, onion, and ginger. Cook for three minutes, add potatoes and cook mixture, stirring frequently for five minutes or until the potatoes soften. Add boiling broth and reduce heat to medium low.
Scoop cooked squash (about eight cups) into a large bowl and mash lightly before adding to the pot. Simmer for 15 minutes, stirring occasionally. Remove soup to food processor in batches, adding some soymilk to each batch. Return the purée to the soup pot.
Place miso in a small bowl, add the sherry, and blend with a fork or small whisk. Add to the soup with the garlic, ginger, and nutmeg. Simmer gently for 10 minutes. Do not boil. (Soup may be thinned with additional broth.) Sprinkle with a light dusting of nutmeg.
Yield: 8 servings
(Marie Oser is a bestselling author and writes for the Ventura County Star in California. Her latest book is More Soy Cooking. See below for purchasing details.)
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