Acorn Squash & Chestnut Soup
1 Acorn Squash
1 5oz bag Chestnuts (look for Gefen brand in kosher aisle)
3/4 cup Heavy Cream
1/4 cup Pumpkin Puree
1 tsp Pumpkin Pie Seasoning
1 tsp Garlic, minced
Pecans (for optional topping)
- In a crockpot, mix your heavy cream, pumpkin puree, pumpkin pie seasoning, and garlic. You can turn this onto "low" for now.
- Cut your acorn squash in half "shortwise". Make sure you have the stem end as one half and the pointed bottom as the other half. Using a spoon, scoop out the seeds. In a glass dish (that will fit in your microwave), fill with a 1/2" of water and place one half at a time in the water. The stem or the point (depending on which half) should be pointing upwards. Microwave for 10 minutes. IT WILL COME OUT HOT! Use oven mitts! Remove the half from the water to cool. Repeat with the other half of the squash.
- While your squash is in the microwave and/or cooling, get your chestnuts ready! Hopefully you grabbed a bag of Gefen Chestnuts so you don't have to cook them first. Dump your 5oz bag into a blender with a little water (maybe a 1/2 cup) and puree them. If you need to add extra water, that's cool. Do it. Once it's done, add it to the crockpot and stir. Wash your blender because you will need it again.
- When your squash is steamed and cooled, use a spoon and a sharp knife to get that delicious squash flesh! Cut away the skin with the knife. Scoop it out if you need to with the spoon. I use both for this process. Whatever works, right?
- Put your squash into the blender with a little water. You might have to do this a few times depending on your blender. Puree your squash!
- Stir your squash puree into the crockpot and crank it up to "high". If it looks a little too thick, add a cup of water.
- Let this cook for 3-4 hours. Serve hot. You can top it off with a pinch of pumpkin pie spice and some crushed pecans, if you choose to be fancy.