Acorn Squash Soup

I promise I'm not going to become a foodie blog (I'm not that good... yet!), but we've been frequenting the Heart of the City Farmer's Market and getting the best produce, so lately I've been into experimenting in the kitchen! After some encouragement from my momma to try acorn squash, I picked one up (80 cents, thank you very much -- can't beat those farmer's market prices!).  I heard squash is really good with just butter, salt and pepper (and I have enjoyed this easy preparation for spaghetti squash) but I've also become somewhat of a soup connoisseur lately so I wanted to give it a try with the squash.  I sort of melded a few different online recipes together and here are the delicious results and the recipe!

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Preheat the oven to 350 degrees F. Cut the squash in half on the equator and remove the seeds. Line a baking sheet with aluminum foil and place the squash cut side up. To one half, add a peeled shallot and to the other half add two peeled garlic cloves. Drizzle with olive oil and season with salt and pepper. Roast in the oven until very tender, approximately 1 hour. Remove from oven and when cool enough to handle, remove the squash from the skin with a spoon. Reserve the roasted shallots and garlic with the squash.

In a pan, heat 1 tablespoon of olive oil and 2 tablespoons of butter over medium-high heat and add 1/3 cup raw diced shallots and saute until they are starting to caramelize, about 5 to 6 minutes. Deglaze with 1/4 cup of chicken stock.  Reduce the heat to medium-low and add in the reserved squash, roasted shallots and garlic and 1 cup chicken stock. Stir to combine, then puree. Add a pinch of cayenne, a pinch of white pepper, some thyme, and 1/3 cup of heavy cream and heat over medium-low heat.

Proof of my kitchen endeavor: