If one is good, three is great.
Case in point: Butternut, acorn and zucchini squash soup. Next time you consider whipping up a batch of that old fall go-to, butternut squash soup, consider this delightful remix.
Roasted three-squash soup
1 acorn squash
1 large butternut squash
1/2 of yellow or white onion
4 cloves garlic, roasted
1/2 teaspoon curry
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 teaspoon white pepper
salt to taste
olive oil and butter for roasting
1-2 cups chicken or vegetable stock
Pre-heat the oven to 375 degrees. Cut up your squash in slices and scoop out the seeds, but don’t peel them.
Drizzle olive oil on a sheet pan and place pats of butter underneath the squash slices on the pan, placing the squash flesh side down. This creates a delicious caramelization on the bottom of the squash that adds another layer of flavor and complexity to the soup. Throw your garlic cloves, un-peeled, onto the pan along with the squash. Cook it all for about 30-40 minutes or until it begins to look a little shriveled and feels soft to the touch.
Allow the squash to cool enough to handle it. Meanwhile, chop your zucchini and onion and heat over the stove top in the chicken/vegetable stock until the vegetables are cooked through. Scoop out the insides of the squash and add it to the stock pot, along with the spices. Mix thoroughly and then puree it in batches in a blender or food processor.
The white pepper gives this soup a nice creeping heat that is guaranteed to warm you up on crisp fall days.