A creamy and thick-textured squash soup with acorn squash combined with pumpkin puree. If you like your soup a little thinner, try adding more chicken stock. The coconut oil used to caramelize the shallots and garlic reminded me of Thai coconut soup, which I love. The addition of the salty Parmesan cheese was a delicious contrast to the sweet piloncillo and tomato juice. This recipe makes a hearty meal all on its own just add your favorite bread. I happened to find some delicious wheat rolls topped with pumpkin seeds.
Cut open the pumpkin and acorn squash and remove pulp and seeds from the center. Cut pumpkin and squash into large pieces. Place all the pieces on a cookie sheet. Cook for about 1 hour or until soft. Remove from the oven and allow time for it to cool. Once it has cooled remove the pumpkin meat from the skin and mash with a potato masher.
While pumpkin and squash is baking cut an X at the bottom of the tomatoes, just deep enough to go through the tomato skin. Carefully place in a pot with boiling water for about 5 minutes. Remove from the hot water and place in a separate bowl with cold water and ice. Let tomatoes sit in the water for about 10 minutes. Remove from the cold water and remove the skins. Puree the tomatoes in a blender until very smooth and strain. Reserve the liquid.
In a large pot heat the coconut oil. Add shallots and garlic, and cook for about 5 minutes. Add piloncillo and tomato juice and cook for about 10 minutes over medium heat.
Add the chicken stock, pumpkin and acorn squash meat, salt, and nutmeg. Cook over medium heat for 15 minutes. Using a potato masher, mash all the ingredients.
Add crème fraîche and honey and stir until combined and cook on low heat for about 10 minutes. Remove from the heat and allow for it to cool. Puree in a food processor or blender until smooth and creamy. If serving immediately return to pot and heat until warm. Add salt to taste.
Ladle soup into bowls and drizzle 1 teaspoon of balsamic vinegar and olive oil over soup. Garnish with 1 teaspoon of grated Parmesan and basil.
Notes
If you like your soup a little thinner, try adding more chicken stock.