Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 4 1 lb. acorn squash

  3. 1 tablespoon unsalted butter -- at room temperature

  4. 2 slices bacon -- finely chopped

  5. 1 large yellow onion -- chopped

  6. 6 cups chicken stock

  7. 1/4 cup cream

  8. 1 large pinch freshly grated nutmeg

  9. 1/4 cup orange juice

  10. italian parsley


  12. 3 tablespoons walnuts

  13. 2 teaspoons walnut oil

  14. 1 large pinch sugar

  15. salt and freshly ground pepper

  16. 2 tablespoons unsalted butter -- at room temperature

Instructions Jump to Ingredients ↑

  1. Preheat oven to 375 degrees. Lightly oil a baking sheet. Cut each squash in half through the stem end and place, cut sides down on the prepared baking sheets. Bake until easily pierced with a knife, about 45 minutes. Remove from oven. When cool enough to handle, scoop out seeds and fiber and discard. Spoon the flesh into a bowl and set aside. In a soup pot over medium heat, melt the butter. Add the bacon and onion and saute until the onion is tender, about 10 minutes. Raise the heat to high and add the squash and stock and bring to a gentle boil. Reduce heat to medium and simmer, uncovered, until the squash disintegrates, about 30 minutes. Meanwhile make the walnut butter: in a small bowl toss together the walnuts, walnut oil, sugar, salt and pepper and spread on a baking sheet. Toast in 375 degree oven until golden, about 5-7 minutes. Let cool and chop finely, then mash together with butter. Spoon onto a piece of plastic wrap and shape into a 1" log. Wrap and refrigerate until serving. Remove the squash soup from the heat, let cool for 20 minutes. Puree in blender, then put through a fine mesh sieve. Pour into a clean saucepan and add the cream, orange juice, nutmeg, salt and pepper. Reheat and ladle into bowls. Cut the walnut butter into six slices and float a slice in each bowl. Garnish with parsley.


Send feedback