Roasted Acorn Squash Soup

You may not have six leftover squashes, but it's worth buying them in order to savor this soup from chef Jason Hensle of Salt Creek Grille (Middlesex).

Serves: 4


· 6 whole acorn squashes, split and de-seeded
· 3 onions diced
· 4 stalks celery diced
· 2 cloves of garlic, chopped
· 2 TBSP shallots, chopped
· 2 quarts turkey stock
· 2 TBSP curry
· 2 TBSP cinnamon
· 1 TBSP cayenne pepper
· 1 TBSP ounce nutmeg
· 1/3 cup unpacked brown sugar
· 1 quart heavy cream
· salt & pepper to taste


· Place split and de-seeded squash face up on a roasting pan or baking sheet and drizzle with olive oil, salt and pepper
· Roast for approx. 45 minutes or until tender
· After squash has roasted chop onions, celery, garlic and shallots and add to heavy bottom stock pot until caramelized
· Once browned, add turkey stock until it begins to boil
· Scoop squash out of its skin and add scooped squash into the pot
· Reduce heat and simmer for about 20 minutes
· Add curry, cinnamon, cayenne pepper, nutmeg, brown sugar and cream
· Carefully blend soup mixture until smooth
· Add salt and pepper to taste and enjoy

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