Union House Squash Soup

The other day in the You Asked For It column of the Milwaukee Journal Sentinel, The Union House restaurant in Genese Depot published their famous Squash Soup recipe. Since I love acorn squash, I was anxious to try this recipe. I modified it a little bit since I still had some pumpkin in the frig from my last recipes. Great recipe for a fall or winter evening.





Ingredients:

1 large acorn squash, halved lengthwise, seeds removed
6-8 T brown sugar
1/2 C butter
6-8 T Maple syrup
2 cinnamon sticks or 1/2 t. ground
4 C chicken stock (if you are a vegetarian use vegetable stock)
Salt and Pepper to taste\

Preheat oven to 350 degrees. Place squash halves on a sheet pan. Divide brown sugar, butter and syrup between the two squash cavities and bake in over until tender (1-2 hours). Time depends on your size of squash. Remove from oven, cool slightly and remove skin. Put squash and the cinnamon into a 1 gallon soup pot. Add chicken or vegetable broth and bring to a simmer. Season with salt and pepper. Remove from heat and cool slightly. Puree in batches in a blender or with a hand held mixer. Serve in individual bowls garnished with ground cinnamon.

The modifications I made. I cut down on the amount of sugar and butter used. I felt as though it was too much for us. I added one cup of pumpkin to the recipe.

Two years ago I went with my sister-in-law, Cathy, to the Wisconsin Club and had lunch. This recipe reminds me of the great soup I had there.