Two weeks ago at church, a member asked me if I liked to cook. Simple question, simple answer: “YES! I LOVE to!” The joy that filled my heart at the mere thought of the word “cook” reflected instantly in my eyes. When his follow-up question involved home grown acorn squash, I accepted the offer with willingness and grace.
With a fresh acorn squash in the palm of my hands a week later, it became official. SOUP SEASON IS HERE. AND SO IS FALL. <3
I love all things fall. Pumpkins. Apple orchards. Golden delicious apple picking. Races in perfect running weather. Spices. Falling leaves. Festivals. Baking. Autumn colors. The sights, sounds and smells of October are a yearly anticipation for me. In essence, this picture:
Combine all of the above with fresh produce and my Kitchen Aid 5-Speed Immersion Hand Blender, and you have a happy Chef Krystina Lynne. (Not pictured, but running through the fall foliage in the background).
With a fresh squash looking all autumnal on my counter, finding the perfect recipe was a must. Simply seasoned, with a unique fall flavor profile. Found it. Finally inspired.
I used A Sweet Pea Chef’s Roasted Acorn Squash Soup recipe and made a few minor changes based on what I had in stock; you’ll find my modified version below. Admittedly, I had to buy two additional acorn squash from the A&P, which I felt guilty for doing since they weren’t garden fresh. But the recipe called for it—and delivered on a fall flavored soup sensation. What a soup-er start to the season!
Roasted Acorn Squash Soup. Picture courtesy of A Sweet Pea Chef.