Acorn Squash Soup for the Frazzled Soul

Today was a crazy day. Between two dr appointments (one planned, one spur of the moment) my nervous were a bit frazzled. My first instinct was to just call for take out, but we are trying to save on money and I needed to cook tonight because I was doubling the recipe to take to a playgroup tomorrow.
So as I got into the kitchen and started working on Acorn Squash Soup. I have blogged about this soup before, but I have worked on it a bit to make it a better fit for our family. Both the texture and the flavors came out really well. The end result is a soup that is velvety, with just the right balance of sweet and spicy. My nerves slowly started "unfrazzling" as I worked in the kitchen, (the glass of wine I slowly sipped while I cooked didn't hurt either!)

Here is my new and improved Acorn Squash Soup recipe.

Ingredients

3 whole acorn squash, approximately 8 cups when cooked
6 shallots, 1 cup diced, 3 left whole and peeled
6 garlic cloves, peeled
1 apple cut into chunks
2 carrots, chopped
1/2 cup cooking sherry
3 tablespoons olive oil, (plus more for drizzling)
1 tablespoon salt
1 tablespoon pepper, freshly cracked, plus more for seasoning
4 Tbsp unsalted butter
4 cups chicken stock, low-sodium
2 Tbsp brown sugar
2 tsp smoked paprika
2 tsp ancho chili powder
1/2 tsp nutmeg
1 cup heavy cream
1 tablespoon Worcestershire sauce
1/3 cup grated Parmesan

Directions

Preheat the oven to 350 degrees F. Cut the squash in half on the equator and remove the seeds with a spoon. Cut a flat spot on each end so the squash will sit flat. Line a baking sheet with aluminum foil and arrange the squash, cut side up. To 3 of the squash halves, add a peeled shallot and to the other 3 add 2 garlic cloves on each. Add the apple pieces where they fit. Drizzle with 2 tablespoons of olive oil and season with 1 tablespoon each of the salt and freshly cracked pepper. Roast in the hot oven until very tender and starting to caramelize and collapse, approximately 1 hour. Remove from oven and when cool enough to handle, remove the squash from the skin. Reserve the roasted shallots and garlic with the squash. Can be done ahead.

In a large Dutch oven, melt the butter when the butter is starting to foam, add the raw diced shallots and carrots and saute until they are starting to caramelize, about 5 to 6 minutes. Deglaze with sherry and stir. Reduce the heat to medium-low and add in the reserved squash, roasted shallots and garlic and then the remaining chicken stock. Stir to combine,bring to a boil and then reduce heat to low and let cook for about an hour. Then puree with a stick blender. The mixture will be very thick. Add in the papricka, brown sugar, nutmeg and ancho. Stir in the cream and Worcestershire sauce and cheese and heat slowly over medium-low heat for about 30 minutes. Serve with a fresh crack of black pepper, a nice drizzle of extra-virgin olive oil and a light sprinkle of Parmesan. Ladle into soup bowls and serve.

(I realize I have been posting all recipe lately, but I promise more crafts and such should be coming soon....I am a well rounded person, dontcha know!)