Vegetarian Acorn Squash Soup With Vanilla Bean and Apple .

By ngaldi

Local restaurateur.Michele Niesen, now a cooking Instructor, private chef and coordinator of the Studioplex Green Market, has a trick that makes this hearty vegan soup taste like a creamy bisque. She uses vanilla to fool the nose/palate into thinking it is a richer dish, she says.

Ingredients

• 2 pounds acorn (or other winter) squash
• 1 tablespoon olive oil, more for dish
• 1 large onion, peeled and cut into rings
• Salt and pepper
• 2 carrots, chopped
• 2 stalks celery, cut into 1 inch pieces
• 2 apples, peeled, quartered, cored and cut into 1-inch pieces
• 2 sweet potatoes, peeled and cut into 1 inch pieces
• 2 large cloves garlic, coarsely chopped
• 1 vanilla bean
• Basil or chopped fresh sage for garnish (optional)

Details

Servings 8
Adapted from keyingredient.com

Preparation

Step 1

Preheat oven to 375°. Cut squash in half lengthwise and scoop out the Seeds. Place the squash, cut side down, in a lightly oiled baking dish. Bake until tender, about 30 minutes. Remove from the oven and set aside until cool enough to handle. Scoop out the flesh from the skin (or peel away the skin, whichever is easier) and discard the skin. Reserve the cooked squash. Meanwhile, heat the oil in a stockpot or other large pot. Add the onion and sprinkle with salt and pepper. cook 5 minutes, stirring occasionally. Add carrots, celery, apples, sweet potatoes and garlic; stir, then cover and cook 5 minutes. Cover with 8 cups water. Bring to
a simmer. then cook until the sweet potatoes are just tender, about
20 minutes. Strain the vegetables, reserving the stock. Remove the celery pieces from the vegetables and discard. Working in batches, transfer the reserved vegetables, including the roasted squash, to a blender with a small amount of stock and puree. Return the puree and remaining stock to the stock pot and bring to a low simmer. Split the vanilla bean lengthwise and scrape the seeds into the soup (reserve the bean for another use). Stir well to disperse the seeds. Season to taste with salt and pepper.
Garnish each serving with a drizzle of basil or sprinkle with chopped sage.