Lost Dishes: Harvest - Roasted Acorn Squash Soup

Harvest: Roasted Acorn Squash Soup

Harvest’s menu was billed as "rustic American food." Chef Steve Gontram described it as "fresh, unpretentious food. We use seasonal produce at the peak of its flavor, so we can rely on that flavor, with only salt and pepper. No masking is necessary."

Chef Andrew White joined Gontram in Harvest's kitchen. This is his roasted acorn squash soup recipe.


Cut squash in half and scrape out seeds	Andrew White

Roasted Acorn Squash Soup

Source: St. Louis Post-Dispatch, November 3, 2004

Yield: 4 to 6 servings

Ingredients

2 medium acorn squash
2 Tbsp olive oil, plus more for brushing on squash
Salt
Ground black pepper
2 Tbsp butter
1 medium yellow onion, chopped
1 large carrot, chopped
4 ribs celery, chopped
1 cup white Port
6 cups chicken stock or 1 (49.5-oz) can chicken broth
2 thyme sprigs
1 bay leaf
2 whole cloves 2 pods star anise
Fresh lemon juice to taste
Toasted squash or pumpkin seeds, for garnish

Preparation

Preheat the oven to 350 degrees. Cut the squash in half, and scrape out the seeds; brush the pulp with olive oil. Sprinkle with salt and pepper to taste. Place in baking pan; roast 35 to 45 minutes or until tender. Let cool. Scoop out the flesh and set aside.

In a large, heavy-bottom pot or Dutch oven, combine butter, 2 tablespoons olive oil, onion, carrot and celery. Cook over medium-high heat, stirring constantly, until vegetables begin to soften but not brown, about 7 minutes.

Add squash, Port and stock; stir well and bring to a simmer. Add thyme, bay leaf, cloves and star anise. Simmer for 1 hour, stirring occasionally. Let cool slightly.

Working in batches, ladle soup into a blender or food processor; process until smooth. Pour into a fine-mesh strainer; stir to pass the mixture through the strainer. Add lemon juice, salt and pepper to taste. Reheat if necessary. Garnish each serving with toasted seeds.