Forget the pumpkin-spice latte. When it comes to gourds, squash is king. "Pumpkins actually have very little flavor," says chef Paul McComiskey, resident food forager at the Center for Wine and Culinary Arts, at the Ocean House in Watch Hill, Rhode Island. "What you're tasting is everything that goes into it: the cinnamon, the nutmeg." While most cooks rely on the butternut variety, McComiskey opts for delicate roasted acorn squash, which has an earthy, sweet flavor that makes it the perfect choice for changing up your squash routine. Take this hearty and endlessly satisfying potage. Add anti-inflammatory ginger and immunity-boosting garlic, cut the cream, and you've got a healthier, unexpected alternative to your run-of-the-mill butternut soup. Don't believe us? Use the recipe below to try it for yourself.
- 2-inch fresh ginger root, peeled and sliced
- 3 cloves garlic, smashed
- 1 large onion, chopped
- 2 medium squash, such as acorn
- ½-pound butter
- ⅓-cup brown sugar
- 2 cups apple cider
- 2 cups chicken stock
- 2 tsp fresh nutmeg
- extra-virgin olive oil
1. Cut squash in half and scoop out seeds, forming a cup.
2. In a deep dish pan, place squash cup-side up and fill with apple cider, brown
sugar, and 1 tablespoon butter.
3. Roast at 350°F for 40 minutes.
4. While squash is roasting, melt remaining butter over medium heat and add
onion, garlic, and sliced ginger. Cook slowly until translucent.
5. Once squash is tender, peel and add to onion mixture. Cook for five minutes.
6. Add stock and cook 5 minutes longer.
7. Puree in blender. With blades spinning, add olive oil and nutmeg.
8. Serve immediately or cool uncovered in the refrigerator.