Prep Time: 15 minutes
Cook Time: 1 hour, 15 minutes
Total Time: 1 hour, 30 minutes
Yield: 6-8 Servings
- 1 acorn squash
- 1 apple
- 1 large yellow onion
- 2 carrots
- 1/4 roast chicken carcass*
- 1 potato
- 1 Tbsp Spanish sweet paprika
- 24 oz (750 ml) water
- 1 Tbsp chicken bouillon
- 1 tsp oregano
- 8 oz (250 ml) whole or 2% milk*
- salt and pepper to taste
- 6 baguette slices, toasted
This easy Spanish Cream of Squash Soup makes 6 servings as a first course.
* Substitution Notes: Use a portion of a roast turkey carcass in place of chicken. For a richer soup, use half-and-half instead of milk.
Preheat the oven to 375F (190C) degrees. Cut the acorn squash in half and scoop out the seeds. Place on a baking sheet and bake in oven for about 1 hour.
While the squash is baking, prepare the vegetables. Core and slice apple. Peel and coarsely chop onion, potato and carrot.
Put apple, onion, carrot and potato in a pressure cooker with the chicken, paprika, water and oregano. Cook in the pressure cooker for 20 minutes. If not using a pressure cooker, simmer vegetables and chicken for 45 minutes, adding water if necessary.
Remove pressure cooker from heat and run cold water over it to rapidly reduce pressure. Open the pressure cooker and remove the chicken. Set aside on a plate for later. Set pressure cooker with vegetables aside until squash is cooked.
When squash is done, remove from oven and let cool for 10 minutes. When cool enough, scoop squash out with a spoon and add to vegetable mixture in pressure cooker.
Place chicken bouillon in vegetable mixture and puree using a stick blender right in the pressure cooker. Return the pressure cooker to the stove and turn heat on low. Slowly stir in milk and simmer for 5 minutes.
While soup is simmering, pull chicken from bones and shred into small pieces. Add chicken pieces to soup and stir. Adjust salt and pepper to taste. Serve hot in bowls. Top each with a toasted baguette slice.