It's been kind of foggy and cold here the last few days so a soup sounded good.
I have made another acorn squash soup in the past, and also a roasted eggplant soup which borrows some of the same principles of oven-roasting the main vegetables first before making the soup. If you read the acorn squash soup recipe, you'll see that I stole the whole-squash roasting technique from The Pioneer Woman, Rhee Drummond, who instructed her readers that a squash or gourd does not need to be cut up or peeled prior to roasting and that it in fact is much easier to do it after the fact. Not only that, but the result is caramelized and savory and sweet, and far more pleasantly textured than a steamy, water-logged squash might be. Now where *she* got that method from, I have no idea, but at least it saves me from any future trips to the emergency room because I can't think of very many kitchen-related tasks that are more dangerous than trying to cut open a squash or water melon.
