Ambitious Deliciousness – Dont Eat Lazy.

I was inspired by the beautiful photos in a blog post by Kitchen M to use shells of the squash as serving bowls. But all the kabocha squash at the store were the size of basketballs! After much consideration, I used acorn squash since they are smaller and make better sense as bowls.

Not only did I have to buy extra squash, but I boiled the acorn squash in two batches while the kabocha squash was roasting. Go ahead and use extra kabocha squash if you can find small ones, or just use acorn squash for the soup part too.

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Community Supported Agriculture (CSA) is when a farmer offers a certain number of “shares” to the public. Interested consumers then purchase a share to receive a box of seasonal produce each week throughout the farming season. The produce is fairly priced, local grown, and in my case, organic.

There was a collection of beautiful vegetables from my CSA share. I hate wasting food, so I wanted to make something to incorporate all of the goodies I had on hand. I asked for some squash suggestions on my Facebook fan page and one of them was a soup. (thanks!!)

My initial goal was to create roasted kale and butternut acorn squash soup. But after roasting and blending squash, garlic, onion and green pepper – I felt that it would be a waste of superb flavors to just dump it into the soup. So in one pot, I made a kale soup with chicken broth, roasted carrots and potatoes, and in another, was this soup. I added a hint of cream to finish.

This soup is jam packed with flavor, stemming from the flavors of the roasted vegetables. It is so yummy that I have a feeling that you’d want to make this soup at least five more times before squash season is over. It’s sweet, earthy with subtle hints of garlic and green pepper, juxtaposed with the cream, which adds a light creaminess.

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