A nice change up from butternut and so delicious! The spices stay in the background, the squash and cheese are stars here.
Ingredients
2 tbsp Butter
1 Acorn Squash, seeded, peeled and diced
1/2 Small onion, chopped
1 Small apple, peeled and chopped
1 Carrot, chopped
1 sprig Fresh thyme
3 cups Chicken or vegetable broth
1/2 tsp mustard powder
1/8 tsp Ground ginger
1/8 tsp ground allspice
1 tsp Brown sugar
A pinch of Ground cloves
Salt & pepper to taste
1/3 cup Velveeta cheese, diced (or swiss, gruyére, smoked gouda…)
1/4 cup Heavy cream
Directions
- Add butter to pot and melt, add squash, apple, carrot, onion and thyme and cook on medium-low 7 minutes. Add broth and spices, continue to cook on medium heat until squash and carrots are tender. about 20 minutes.
- Pull off heat and purée in blender or with immersion blender. Return to low heat and stir in cheese and cream until melted and smooth.
- Serve with fresh grated nutmeg, mascarpone cheese or cream, toasted pecans or pumpkin seed, or some fried, smoked sausage cubes.
