I’ve mentioned my love of squash before, so it’s no surprise that I always seem to have one sitting around waiting to be used in some recipe or another. This time it was an acorn squash, and I wanted to use it to make something fit for a Minnesota winter (usually pretty cold this time of year, but we’ve been experiencing a warm streak), something warm and comforting, AKA soup.
Acorn Squash and Pecan Soup
- 1 acorn squash, halved and seeded
- 1 tbsp olive oil
- 1 1/2 tsp salt, divided
- 1/2 tsp freshly ground black pepper, divided
- 1/2 tsp chili powder, divided
- 1/2 tsp ground cumin, divided
- 1 cup pecans, chopped
- 3 cups vegetable broth
- 3 tbsp agave nectar
- 1/2 cup cannellini beans, drained and puréed
- Preheat the oven to 375° F. Mix the olive oil, 1/2 tsp salt, 1/4 tsp pepper, 1/4 tsp chili powder, and 1/4 tsp cumin together in a small bowl. Brush the squash halves with the mixture and set cut side up on a baking sheet. Bake for 35-40 minutes, or until tender.
- Remove the squash from the oven and allow to cool. Meanwhile, place the pecans on a baking sheet and roast for 5-7 minutes, until fragrant. Remove from the oven and set aside.
- Once the squash has cooled scoop it out into a blender or food processor. Add the pecans, vegetable broth, agave nectar, and remaining spices. Blend until smooth.
- Pour the mixture into a medium saucepan and stir in the puréed cannellini beans. Cook over medium heat until heated through.
Source: Adapted from Food 52