Source: Things from the pantry / fridge. This one didn’t come from any cookbook.
History: Nothing special, we just had an acorn squash and some onions, and it was cold so a soup would go well that day.
Ingredients from specialty stores: None
- 1 medium acorn squash
- 1 medium onion, diced
- 1 cup vegetable broth
- 1 cup dry white wine
- 1 tbsp. olive oil
- salt & pepper
- green onions, diced, for decoration
- grated parmesan cheese
Cut and seed the squash, then cook it until tender. Then remove from the water and peel it (a lot easier to do after cooking). Sauté the onions with the oil, salt and pepper until they start browning. Deglaze with the wine, then add the squash, broth and 1.5 cups of water. Using a hand mixer, purée the soup until creamy – add more water if you want to thin it. Adjust the salt and pepper, then cook for another 10 minutes.
For the parmesan cheese “circles”: grate it in a parchment paper covered oven tray, then bake it until it melts the edges start getting golden. Remove from the oven, and after it cools you’ll be able to easily remove it from the paper.
Sprinkle with the green onions and serve warm.