I’m a sucker for winter squash. One look at the beautiful kabocha, buttercup, delicata and acorn squashes at the farmers market and I think about soups, stews or roasted wedges of squash. And leftover roasted squash can be turned into something good, such as this soup.
Acorn squash baked with Bourbon is an old favorite of mine. To serve and have enough left over to make soup, start with two 2-pound acorn squashes. Cut each squash into 8 wedges and remove the seeds and stringy pulp. Arrange in 2 baking dishes. Sprinkle with salt and pepper.
In a small saucepan, melt 6 tablespoons butter. Add 2 tablespoons brown sugar and 2 tablespoons Bourbon and stir until sugar dissolves. Drizzle evenly over squash. Add 1 tablespoon water to bottom of each pan and cover with foil. Roast at 350 degrees until tender when pierced with a fork, about 45 minutes, basting several times. Serve 2 wedges per person, then set aside 8 wedges for this soup.