RECIPE: CSA Roasted Acorn Squash Soup

Our CSA basket is starting to taste like fall...and I had two large acorn squash (es?) staring at me for an entire week on my kitchen counter.  Overcome by the guilt of giving away my last batch of squash, I decided to stop being lazy and cook the them.  I was inspired by a recent inquiry about the Asian kitchen an old friend had (blog post to come with an answer...Dave, I promise).  I took a standard squash soup and give it a Korean twist.  Acorn squash has a sweet potatoey taste that I thought would pair nicely with a spicy Korean condiment (I like to think of it as Korea's tomato paste), kochujang. This soup is surprisingly sweet, smoky (from our secret ingredient) and filling.  

Roasted Acorn Squash Soup
Serves 4

2 acorn squash, halved and seeded
3 cups chicken (or veggie) stock, heated
1 onion, diced
1 sprig of thyme
salt and white pepper to taste
1 TB gochujang (Korean red bean paste)  You can find it at your local Korean food store
Freshly shredded Parmesan cheese (for garnish)
1 tsp grapseed oil

Preheat oven to 375.  Place acorn squash cut side up on a baking sheet.  Roast for 50 minutes or until the flesh is done (can be pierced easily with a fork).  Let cool and spoon flesh out of the rind.

In a preheated medium pot, sautee onions until translucent.  Add kochujang and stir frequently for 30 seconds.  Add roasted squash.  Stir in warmed stock and thyme.  Bring to a boil.  Remove thyme sprig.  With a stick blender, puree soup until desired texture.  Season with salt and white pepper to taste.  Serve immediately topped with Parmesan cheese.