Acorn Squash Soup and Old Fashioned Maple Sweets, In Winter’s Kitchen

Just in time for fall issues this lovely read, In Winter’s Kitchen, the latest book from Minnesota writer Beth Dooley, author of several Northern Heartland cookbooks.

The chapter on “Wheat” spoke to me as it was in Minnesota that I had my own personal foodie revolution featuring a sourdough starter named Flo, and hence, this blog. Something about the cold, isolative fall and winter months (all six-seven of them) gives the stove undeniable allure. I enjoyed Dooley’s highly researched work, especially facts such as: it was the German Mennonite exodus from Catherine the Great’s Russia that first brought wheat (specifically Turkey Red) to the Midwest—by way of underpants. The Mennonite women were worried their wheat seeds would be confiscated by the Russians at the border, so they sewed them into their undergarments!!! What Lucille Ball beginnings to the birth of General Mills! Dooley’s chapters outline the staples of a Thanksgiving feast, Apples, Carrots, Wheat, Potatoes, Beans, Chestnuts, Corn, Turkey, Wild Rice…on and on. Reading In Winter’s Kitchen made me hungry to get out my Northwoods Seasoning and bake some wild rice muffins, sourdough bread, and squash soup with sweet potatoes on the side a la Dooley’s kitchen. It got me shopping CSAs again too, now that we live in New Orleans, I imagine it will be baskets of okra this time around in lieu of the beet boxes I endured up north.

Acorn Squash Soup with Warm Spices and Old Fashioned Maple Sweets

Adapted from Chatelaine magazine

1 kg acorn squash

2 tbsp olive oil

1/2 tsp salt, divided

1 medium onion, chopped

2 garlic cloves, minced

1/2 tsp chili powder

1/2 tsp cumin

1/4 tsp cinnamon

3 cups vegetable broth

1 cup water

1/4 cup heavy cream

1 tbsp lime juice

1/2 cup pepitas, optional

Peel squash. Cut in half and set seeds aside. Cut squash into 1-in. cubes. Squash should measure about 7 cups. Heat a large pot over medium. Add remaining oil, then onion. Cook until onion softens, about 5 min. Add garlic, spices and remaining salt. Cook 1 min. Add cubed squash and cook 2 more min. Add broth and water. Boil, then reduce heat to medium and gently boil, partially covered, until squash is very tender, 25 to 30 min. Puree mixture in pot using a hand blender, or in a blender in batches. Stir in cream and lime juice. Ladle soup into bowls and garnish with toasted squash seeds, pepitas and sour cream. For the recipe for the Maple Sweets, sweet potatoes roasted in maple syrup butter with cinnamon and nutmeg, check out In Winter’s Kitchen. It releases to the public tomorrow! This post was sponsored by Milkweed Publishing, thanks so much!