There’s nothing more inviting than walking into a home filled with the aroma of something secret roasting in the oven. The allure of slow cooking and the richness of the flavors that emerge from oven roasting trumps any aromatherapy candle – just the other day, visitors dropped by my house close to dinner time and were greeted by the scent of squash and corn in the oven, and they instantly gushed, “It smells so good in here!”
As alluring as it is, it’s quite simple, and to be honest, my approach to laziness when it comes to winter squash. I love the gorgeous winter squash that have emerged in the markets, but cutting into them is not something I look forward to at all. But place them to cook down in an oven and not only are the tender pieces easier to handle, the vegetables are enhanced by such a rich flavor.
In the chilly days of fall, there’s nothing better than a Roasted Acorn Squash and Corn Soup. Thick and hearty, and warmed with a hint of curry, it’s a simple way to leave the chill outdoors, and keep the toasty warmth within.
Liren Baker is the voice behind the blog Kitchen Confidante, where she shares taste and inspiration in the kitchen. Inspired by the beauty of food, what it represents, what it invokes, and what we can create out of it, she shares recipes and images that remind her of her heritage, her childhood in New York, and the vibrant culinary culture she has learned to embrace in the San Francisco Bay Area, where she currently lives. You can also find her on Twitter, Facebook, and Pinterest.
For more recipes from Liren, follow me on Twitter (@MarcusCooks)
Roasted Acorn Squash and Corn Soup Recipe
- 2 acorn squash
- 2 ears of corn, in husk
- 2 tbsp olive oil, divided
- 2 tbsp butter
- 1 onion, diced
- 2 jalapeños, seeded and diced
- 8 cups chicken stock
- 1/2 tsp curry powder
- salt and pepper, to taste
- scallions, for garnish (optional)
1. Preheat the oven to 375°F. Cut the acorn squash in half and place cut side up on a baking tray. Brush with olive oil and season lightly with salt and pepper. Alternatively, peel and cut the squash, toss in olive oil and place on tray. Place the corns, still in husk, on the baking tray as well. Roast in the oven for about 30-40 minutes, until the squash is tender. When the squash is ready, remove from the oven. Cut the corn off the cob and spoon the squash from the rind. Set aside.
2. In a Dutch oven or stock pot, heat a tablespoon of olive oil and butter over medium-low heat until the butter is melted. Cook the onion and jalapenos until the onion is translucent, seasoning lightly with salt and pepper as you go. Add the roasted acorn squash and corn, along with any pan juices. Add the chicken stock and curry powder, and bring to a simmer. Season to taste with salt and pepper.
3. Working in small batches, puree the soup in a blender (or use an immersion blender). Serve the soup hot, garnishing with scallions if desired.