From The Chew - Mario Batali's Acorn Squash Soup

Posted at: 04/02/2013 11:47 AM


Warm up with a bowl of this rich, seasonal soup.
In a large heavy bottomed pot over medium-high heat, add about 4 tablespoons of olive oil. Add the squash, onion, carrot, chili flakes, nutmeg, and season with a generous pinch of salt. Cook for 15 minutes or until the vegetables have broken down a bit and are soft.
Add the garlic and cook for one minute longer. Add the water and bring to a boil and then reduce to a simmer. Cook for 15 to 20 minutes more.
Blend the soup until smooth and creamy. Adjust seasoning.
Serve with a drizzle of good olive oil, a dollop of creme fraiche and a sprinkle of chives.