Archive for Soup

Acorn Squash Soup

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Acorn Squash Soup - thesurprisedgourmet.com

Acorn Squash Soup is good as an appetizer or side dish

As the days begin to warm this spring, a  delicious bowl of Acorn Squash Soup hits the spot.

People tend to think of the acorn squash as a winter squash, but it’s good anytime of the year. Acorn Squash Soup can be a flavorful appetizer or a delicious side dish with a meal.

Cut an acorn squash in half and scoop out the seeds and pulp. Place the squash open side down on a greased baking pan. Place the pan in a pre-heated 400 degree oven and cook for 40 minutes. When the squash is done, take out and set aside to cool.

Once the squash has cooled, remove the squash from the skin and place in a boiler. Add 2 tablespoons softened butter, 1/2 cup plus 2 tablespoons milk, 1 teaspoon ground ginger, 1/2 teaspoon ground nutmeg, 2 tablespoons sugar, a pinch of Kosher salt, and 1/2 teaspoon ground cinnamon to the cooked squash.

Mix the ingredients well. Using a hand-held blender, puree the soup mixture until the desired consistency.

Acorn Squash Soup Meal - The Surprised Gourmet

Acorn Squash Soup goes well as a side dish to a meal

This makes 2 to 3 servings and can be served hot or cold. For an added touch, place a dollop of sour cream in each soup bowl when it is served.

When I prepared this Acorn Squash Soup, I served it with Blue Cheese Meatballs (recipe to come later) and Creamy Cheesy Spinach.

Thanks for stopping by today. I hope I’ve enticed you to try this Acorn Squash Soup recipe. If you do, please be sure to stop back by and let me know how it turned out. Do you have a favorite Acorn Squash Soup recipes? Do you have a favorite type squash you like to cook?

Cucina Felice!

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Acorn Squash Soup

Prep time: 

Cook time: 

Total time: 

Serves: 2 to 3 Servings

A flavorful appetizer or side dish
Ingredients
  • 1 Large acorn squash
  • 2 Tablespoons softened butter
  • ½ Cup plus 2 tablespoons milk
  • 1 Teaspoon ground ginger
  • ½ Teaspoon ground nutmeg
  • 2 Tablespoons sugar
  • Pinch of Kosher salt
  • ½ Teaspoon ground cinnamon
Instructions
  1. Cut an acorn squash in half and scoop out the seeds and pulp. Place the squash open side down on a greased baking pan. Place the pan in a pre-heated 400 degree oven and cook for 40 minutes. When the squash is done, take out and set aside to cool.
  2. Once the squash has cooled, remove the squash from the skin and place in a broiler. Add 2 tablespoons softened butter, ½ cup plus 2 tablespoons milk, 1 teaspoon ground ginger, ½ teaspoon ground nutmeg, 2 tablespoons sugar, a pinch of Kosher salt, and ½ teaspoon ground cinnamon to the cooked squash.
  3. Mix the ingredients well. Using a hand-held blender, puree the soup mixture until the desired consistency.
  4. This makes 2 to 3 servings and can be served hot or cold. For an added touch, place a dollop of sour cream in each soup bowl when it is served.

 

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Cold Cucumber Soup

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Cold Cucumber Soup - The Surprised Gourmet

Cold Cucumber Soup with toast and double creme brie

Summer may be winding down here in the U.S., but you can still enjoy a bowl of delicious Cold Cucumber Soup.

Cucumbers are good prepared a number of ways. You can eat cucumber sandwiches or just slices of cucumbers with a meal. But one of the best ways to enjoy cucumbers is in a cold soup. I prepared my soup similar to a Polish cucumber soup and added potatoes.

Start by peeling and dicing 3 small potatoes. Put them in a saucepan and boil. When they’re done (about 5 minutes), drain and set aside to cool.

Take 5 cucumbers, peel, seed and dice them. In a stock pot put 2 tablespoons olive oil and 2 tablespoons butter on medium heat. Add 3/4 cup minced sweet onion to saute, stir constantly for 2 1/2 minutes. Add 1 tablespoon minced garlic and cook for 30 seconds, add cucumbers, stir together and cook for 7 minutes.

Bowl of Cold Cucumber Soup - The Surprised Gourmet

A delicious bowl of Cold Cucumber Soup

Add cooled potatoes, stir well, add 1/2 teaspoon celery seed and 1/2 cup chicken stock. Use an immersion blender to puree soup. Add 1/2 cup sour cream, 4 teaspoons Lawry’s Garlic Salt, and fresh ground black pepper to taste.

Put soup in a large bowl and refrigerate to chill for at least a couple of hours. The soup is best if let cool overnight before serving. To enhance the soup, serve with toast and a double creme brie.

Thanks for stopping by today. Do you like cucumbers? If so, how do you like them? Do you have a cucumber soup recipe? Hope you’ll give this a try. If you do, please stop back by and let me know how it turns out or if you post it online tag it with #thesurprisedgourmet. I’m always glad to know how my recipes turn out for you.

Cucina Felice!

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Cold Cucumber Soup

Prep time: 

Cook time: 

Total time: 

Serves: 4 Servings

A bowl of Cold Cucumber Soup will hit the spot as the last days of summer fade away
Ingredients
  • 3 Small potatoes (peeled and diced)
  • 5 Large cucumbers (4½ cups), peeled, seeded and diced
  • ¾ Cup minced sweet onion
  • ½ Teaspoon celery seed
  • ½ Cup sour cream
  • 1 Tablespoon minced garlic
  • ½ Cup chicken stock
  • 4 Teaspoons garlic salt
Instructions
  1. Peel and dice 3 small potatoes. Put them in a saucepan and boil. When they're done (about 5 minutes), drain and set aside to cool.
  2. Take 5 cucumbers, peel, seed and dice them. In a stock pot put 2 tablespoons olive oil and 2 tablespoons butter on medium heat. Add ¾ cup minced sweet onion to saute, stir constantly for 2½ minutes. Add 1 tablespoon minced garlic and cook for 30 seconds, add cucumbers, stir together and cook for 7 minutes.
  3. Add cooled potatoes, stir well, add ½ teaspoon celery seed and ½ cup chicken stock. Use immersion blender to puree soup. Add ½ cup sour cream, 4 teaspoons garlic salt, and fresh ground black pepper to taste.
  4. Put soup in refrigerator to chill for at least a couple of hours. The soup is best if let cool overnight before serving. To enhance the soup, serve with toast and a double creme brie.

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