6HWbNHN-show-poster2x3-c7tgE2Y.png

Artbound

Start watching
MJ250sC-show-poster2x3-Bflky7i.png

Tending Nature

Start watching
Southland Sessions

Southland Sessions

Start watching
Earth Focus

Earth Focus

Start watching
5LQmQJY-show-poster2x3-MRWBpAK.jpg

Reporter Roundup

Start watching
City Rising

City Rising

Start watching
Lost LA

Lost LA

Start watching
Member
Your donation supports our high-quality, inspiring and commercial-free programming.
Support Icon
Learn about the many ways to support KCET.
Support Icon
Contact our Leadership, Advancement, Membership and Special Events teams.

Thanksgiving Recipe: Acorn Squash and Turmeric Soup

Support Provided By
Acorn Squash and Turmeric Soup
Acorn Squash and Turmeric Soup

Maria Zizka will be creating an entire Thanksgiving menu for KCET Food. Here's the second dish -- enjoy!

Acorn Squash and Turmeric Soup

I love a little bowl of soup as a first course. It sets the mood for the whole meal and somehow seems to slow everything down. This recipe is easily adaptable -- you can use butternut, kabocha, or your favorite winter squash in place of the acorn squash. You can also switch up the spices. I've included turmeric, a member of the ginger family, because it adds a nice, subtle tang and a vibrant pop of color.

Serves 6 as a first course

1 acorn squash (about 2 pounds)
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
1 small yellow onion, diced
1 carrot, peeled and chopped
2 small cloves garlic, sliced
1 chile de árbol, sliced
3 sprigs thyme, stemmed
½ teaspoon ground turmeric
4 cups good-quality chicken broth
Heavy cream, for serving
Chopped chives, for serving
Kosher salt

Slice the squash in half, scoop out the seeds, and use a vegetable peeler to remove the skin. Cut the squash into 1-inch pieces.

Heat a Dutch oven (or equivalent pot) over medium heat. Add the butter and olive oil and, when the butter foams, add the squash. Cook, stirring occasionally, for a few minutes, until the squash softens around the edges and begins to brown. Add the onion, carrot, garlic, chile, thyme, turmeric, and 1 teaspoon salt. Cook for a few more minutes until the garlic and onion soften slightly. Pour in the chicken broth, adjust the heat so that the soup simmers, and cook until the squash is completely tender, about 10 minutes.

Use a handheld stick blender or a regular blender to purée the soup until it is very smooth. Taste for seasoning, adding another pinch of salt if needed.

To serve, swirl a little splash of cream into each bowl of soup and top with a sprinkling of chives.

Support Provided By
Read More
The landscape at Whitewater Preserve

Where to Explore the Coachella Valley Outdoors (Before It Gets Too Hot)

Whether you’re an off-roader, a two-legged trekker or even an earthquake tourist, here are five great outdoor destinations in the Coachella Valley — no festival pass needed.
Exterior of the Troubadour in West Hollywood.

12 Fascinating Bikeable Spots to Explore in WeHo’s Rainbow District

Whether you’ve got your own wheels or need to borrow some, here are some fascinating points of interest along the first mile of West Hollywood — from intriguing public art to a cornucopia of architectural styles, and even some rock and roll history.
Two rows of colorfully lit Christmas trees at Hikari – A Festival of Lights at Tanaka Farms. | Sandi Hemmerlein

Six SoCal Holiday Lights Drive-Thrus and Drive-Bys for 2020

Haul out the holly and fill up the stockings. We need a little Christmas! Here are some of the best drive-thru holiday experiences in Southern California.