Acorn Squash Soup with Anise and Carrots
When the weather turns chilly, fall and winter squashes like acorn squash start showing up in the markets—just in time to make this smooth, soothing velvety soup. Remove the seeds from the squash. Salt and toast them for 20 minutes in a medium-temperature oven for a crunchy soup garnish.
Serves: 6Hands-on: 10 minutesTotal: 40 minutesDifficulty: Easy
- 1 Tbsp. olive oil
- 2 medium onions, peeled and chopped
- 1 tsp. salt
- 1 medium acorn squash (2 lbs.), peeled and cut into 1" chunks
- 2 large carrots, peeled and cut into 1" chunks
- 1 tsp. anise seeds, toasted
- ¼ cup cognac
- 2 cups vegetable broth
- 1 cup skim milk
- 2 Tbsp. chopped parsley
- ½ tsp. ground black pepper
- Heat the olive oil in a large stockpot over medium heat. Add the onions and salt; cook until translucent and slightly browned, about 10 minutes.
- Lower heat to medium-low. Add the squash, carrots, and anise seeds; cook slowly, stirring the browned bits from the bottom of the pan frequently with a wooden spoon.
- When the squash is soft and browned, add the cognac; cook for 2 minutes to steam off the alcohol. Add the broth; simmer 15 minutes.
- In a blender, purée the soup with milk. Serve garnished with a sprinkling of chopped parsley and black pepper.