recipelink.com Chat Room Recipe Swap – 2000-12-22
From: calliope,.NY

CALLIOPE’S own recipe and meal idea for....
ROASTED ACORN SQUASH AND APPLE SOUP WITH PEA PUREE

Bake 2 whole acorn squashes till tender.

Saute...
2-large yellow onions, chopped
garlic to taste
salt and pepper to taste
*optional...fresh gingeroot, to taste and...
...one jalapeno pepper with seeds and ribs to taste for heat or you may use red pepper flakes.
4-Granny Smith or apples of choice, peeled and chopped

Add...
3-quarts at least, chicken stock made with thyme, bay leaves and a few dashes of clove

Simmer 20 min. Add the squash when cool enough to handle, that you have peeled and removed the seeds from. Simmer another 10 minutes.
Turn off the heat and grate in some fresh nutmeg and squeeze in the juice of one whole large lemon or use fresh lime juice. Puree in a blender till very smooth. The soup should be fairly thick. You may thin it with more stock or water if you wish.

Make a puree, not too thin, by sauteing some frozen peas in some butter and puree them in a blender with some chopped scallions, sour cream or buttermilk and some mint, fresh if possible.

Serve the soup hot and drizzle the pea puree over the top. Serve with wedges of toasted cheddar or Asiago cheese sandwiches and a cold cauliflower salad made by steaming the flowerets till just done, cooling and dressing with a sauce made from mayonnaise and plenty of Dijon mustard. Allow this to marinate cold in the fridge for several hours before serving. You might like to garnish it with chopped black olives and some scallions or some paper-thin slices of red onion.