acorn squash soup

          when we get a new crack in our old stone patio i solve the problem of how to keep weeds from growing up in it by sowing in some thyme seeds. then, when i cross the stones and step on the woody stems, they greet me with a fragrant reminder that my loyal, hardy thyme has thwarted the intruders.
          like a good friend, i can also rely on thyme to grow all year in my herb bed, remaining true to me even in the harshest of times. no matter the weather, i dart out in my clogs with my kitchen scissors to find my thyme all dependable like, as if it is waiting for me. even if i have to knock snow off of it, there it is to show me that there is still life in the garden although it may be winter.
         how refreshing it is to have a green herb on hand, any season. i use my trusty dark thyme to add the faint flavor of cloves to the candy-orange flesh of winter squash. this soup will send a silky-comforting heat out to reach all of your extremities, and warm you through. i spoon it up, to drink down the smooth, luscious lava . . . then i sop up the last little taste with a rustic piece of bread.
• 2 medium acorn squashes
• about 2 or 3 cups of vegetable broth
• 1/2 onion, minced
• 1 to 2 tablespoons of minced thyme leaves
• kosher salt and white pepper
• about 1 cup to 1 and 1/2 cups of plain greek yogurt
1 heat the oven to 400 degrees
2. cut the stems and bottoms off of the squash, and then quarter them lengthwise.
3. scoop out the seeds and rub the quarters all over with safflower oil.
4. roast the squash, skin sides down, in the bottom of a roasting pan for about 20-30 min. until the flesh yields easily to a fork.
5. let it cool, peel off the skins and roughly chop the squash flesh.
6. heat a little of the broth in a soup pot and add the minced onion. cook it until it is tender and then add the thyme to release the fragrance.
7. add the squash and more broth– enough so that it will puree easily. season with salt and pepper. simmer for about 5-7 minutes to let all of the flavors blend.
8. puree the pot with a stick blender or in a food processor.
9. stir in the yogurt and adjust for seasoning.
10. bring the pot back up to a simmer before serving. garnish with a sprig of thyme.

No comments: