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‹ All Recipes ‹ Soups

Roasted Pumpkin-Acorn Squash Soup with Savory Crisps

Roasted Pumpkin-Acorn Squash Soup with Savory Crisps

Recipe by: Gabrielle

SERVES: 6 (12 oz. servings)

Wine Pairing: 2016 Pietro Family Cellars Chardonnay, Oak Knoll District of Napa Valley

SERVES: 6 (12 oz. servings) PREP TIME: 15 minutes COOK TIME: 1 hour 15 minutes + 15 minutes cooling TOTAL TIME: 1 hour 45 minutes

INGREDIENTS

  • 1 small pie or sugar pumpkin, 4 lbs.
  • 1 medium acorn squash, 1½-2 lbs.
  • 2 Tbsp. + 2 Tbsp. GC Napa Valley Natural Savory Proprietary Blend Extra Virgin Olive Oil
  • ½ cup sweet onion, diced
  • 2 garlic cloves, minced
  • 3 cups chicken or vegetable stock, organic low sodium
  • 1 tsp. GC Napa Valley Olive Spice Blend
  • ½ tsp. GC Napa Valley Natural Lemon Tellicherry Pepper
  • 1 Tbsp. GC Napa Valley Natural Sage Finishing Sea Salt
  • 4 Tbsp. GC Napa Valley Natural Orange Infused Honey
  • 1 cup heavy whipping cream
  • 2 Tbsp. GC Napa Valley Natural Jalapeño Olive Oil
  • Grapeseed oil, as needed for frying
  • Garnish: 12 parsley leaves

TO PREPARE

  1. Roast pumpkin and acorn squash: Preheat oven to 375 degrees. Using a sharp knife, halve both squashes lengthwise. Scrape out seeds and reserve to roast at another time.
  2. Using a peeler (swivel-blade is great), pare off 20 thin 3” long strips of pumpkin flesh. Reserve to make pumpkin crisps for garnish. • Generously brush the halved squashes flesh with 2 Tbsp. Savory Olive Oil, more if needed. Place flesh side up on a parchment lined baking sheet. Bake 45 minutes or until flesh is tender. Remove from oven, cool 15 minutes, then scoop out the cooked flesh. Note: 4 lb. raw pumpkin = 4 cups cooked; 1½ lb. raw acorn squash = 2 cups cooked.
  3. Heat 1 Tbsp. Savory Olive Oil over medium heat. Add onion and cook until tender, about 12 minutes. Add garlic and cook an additional 2 minutes. Put into a blender along with half the chicken stock and half the cooked squashes. Puree. Pour into a large pot. Puree remaining stock and squashes and add to pot.
  4. Slowly warm soup over medium heat. Stir in Olive Spice, Lemon Tellicherry Pepper and Sage Finishing Sea Salt. Cover pot with lid. Simmer gently for 15 minutes. Note: If a thinner soup is preferred, add more stock.
  5. Add Orange Honey and cream to the soup. Stir well. Simmer an additional 10 minutes. Taste for seasoning.
  6. Combine 2 Tbsp. each of Savory Olive Oil and Jalapeño Olive Oil in a small bowl; reserve for garnish.
  7. Prepare Pumpkin Crisps: Pat pumpkin strips dry. Pour 1” grapeseed oil in a small pan. Heat to 335 degrees or until oil shimmers. Working in batches, fry strips in a single layer just until starting to brown slightly, about 1 minute. Drain on paper towel.

TO SERVE

Ladle soup into bowls. Drizzle over top 2 tsp. Savory-Jalapeno Olive Oil per bowl. Garnish with pumpkin crisps and one parsley leaf.

SHOPPING LIST

  • 1 small pie or sugar pumpkin, 4 lbs.
  • 1 medium acorn squash, 1½-2 lbs.
  • 1 medium sweet onion
  • 1 garlic bulb
  • 1 box 32 fl. oz. chicken or vegetable stock, organic low sodium
  • 1 half pint heavy whipping cream
  • 1 small bunch parsley
  • Grapeseed oil
  • Parchment paper, 1 sheet
  • GC Napa Valley Olive Spice Blend
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