I am part of a program called Harvest Box which supplies a box of produce to people in the community every 2 weeks for a reasonable cost and for each box purchased, one is given to a family in need. It is a pretty good deal and it is exciting to open up the box and see what good things are in there. It also encourages you to try out new fruits or vegetables that perhaps you have never worked with.
Acorn squash was one of the things I got to experiment with. I coated slices with parmesan and roasted them. I also decided to try out a soup. Because having braces meant I had to say good-bye temporally to some foods I loved, corn being one of them, I thought maybe I could find a way to incorporate it in this recipe as well.
I am not a fan of chunky soups unless it is a chowder or French onion. I prefer smooth, blended soups like broccoli and cheddar, asparagus, or even butternut squash. This meant that I would have to make sure there was plenty of flavour coming through in the ingredients. I knew I was going to roast my acorn squash so I carefully cut it in 1/2 and deseeded it. After making score marks on the inside, I added a tsp of butter to each 1/2 and sprinkled it generously with curry powder before baking.
While the acorn squash was baking, I started on the corn. The corn had to have complementary flavours and I thought coriander seed and ginger would compliment the curry nicely. I also roasted the corn kernels in a cast iron pan to add a bit more flavour.
Once all the ingredients were prepared I added them to the broth, used a hand blender to make a smooth consistency and added a bit of cream. There will be some small chunks as the corn does not break down completely. I like it like this but you may choose to use a strainer. Whichever you choose, be sure to simmer the soup a little longer (5-10 minutes) once your ingredients are combined and add salt to taste. Give the soup the opportunity to mix together the different flavours.
Roasted Acorn Squash and Corn Soup
1 quart chicken bouillon
1 tsp coriander ground
1/2 tsp ginger ground
2 Tbsp cream
1 can (341 mL) whole corn kernels
2 tsp butter
1 Tbsp curry powder
1. Sprinkle corn with ginger and coriander.
2. Strain and roast corn on a skillet (cast iron if you have it) and set aside.
3. Split, deseed, and score a small acorn squash.
4. Add butter to the inside of each squash half and sprinkle with curry powder.
5. Roast scored side up at 375º for an hour and 15 minutes.
6. Cool and scoop out squash.
7. Combine squash, corn, and broth.
8. Blend in small batches or use a hand blender.
9. Add cream.
Serves 4 cups