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Author Notes: Bake the squash to get depth of flavor and much sweeter soup. Very reach and hearty soup. —Cordelia
Baking the Squash
- 2 Small golden Acorn Squash
- Warm the oven to 400 degrees
- Cut the squash to quarters and clean the seed part
- place in greased baking sheet flesh side down
- Bake for 45 min to an hour, until very soft
- pull out the pumpkin flesh with a spoon
- Half onion diced small
- 2 tablespoons of olive oil
- 2 cloves of garlic minced
- 1/2 teaspoon of minced fresh ginger
- 1 bay leaf
- 3.5 oz of already cooked and peeled chestnuts (found in Asian stores)
- 1 can of coconut milk
- Salt and pepper
- 1-1.5 cups of chicken stock
- Baked Acorn flesh
- 1 tablespoon of chopped cilantro
- 2 tablespoons of chopped roasted and salted almonds (for garnish)
- Heat the olive oil in a pot
- Add the diced onion and sauté for 5 min on medium heat
- Add the ginger and garlic and sauté for 30 sec
- Add the bay leaf and the chestnuts an mix
- Add the coconut milk and cup of a chicken stock and salt and pepper.
- Bring to a boil and then lower the heat and cook for 20 min
- Add the squash flesh and cook for another 10 min or so
- Add the cilantro and fish out the bay leaf
- Puree the soup by using a stick blender or food processor If too thick add a bit more chicken stock. Warm for few more minutes
- Pour to bowls and garnish with chopped almonds
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