Acorn Squash Soup

Dear Mt. Juliet Toastmaster Club Members,

At the meeting on Monday May 9th, 2011, there was a request for a written out version of the acorn squash soup recipe that was discussed.  Here it is:

Squash is not just for pumpkin pie on Thanksgiving, it is good all year round. To make Acorn Squash soup: Clean the skin with water. Pierce the skin with a fork so that it does not explode as it cooks. Microwave for 7 minutes per pound, or bake at 350 degrees Fahrenheit for about 30 minutes per pound. When you can easily pierce the flesh with a fork, it is ready to take out of the oven or microwave.  Scoop out the squash flesh into a pot on top of the stove, add a quart of chicken broth and a teaspoon of coriander to the mix; let it simmer on the stove until it boils. Then pour a small portion of the pot's contents into a blender for a few seconds, then pour the blended portion back into the pot. Continue this until all the contents are well blended. It is okay to be a little chunky. From start to finish acorn soup is ready in about an hour.  As a garnish, sprinkle a few roasted pumpkin seeds (pepitas) on top, then serve piping hot with some crusty bread.

This is a crowd pleasing orange vegetable starter for a lunch or dinner meal.