Roasted Acorn Squash Soup

Acorn Squash.
Photo from Wikimedia Commons.

In November I cooked for a great number of people; one group lucky enough to eat my food (if I may, somewhat egotistically, describe the experience thus,) was the Indian Village Women's Garden Club. Indian Village is an area of Detroit containing some of the oldest standing houses in the area, most of them what could be described as mansions—especially in the Victorian era, when many of them were built—and most of those still complete with butlers' pantries, kitchens wholly closed-off from the rest of the house, secret passages, back staircases, servants' quarters, and so on: the whole package of Victorian Opulence.

I was asked to prepare a meal for the ladies, and speak about the historical cooking techniques, theories, and styles that I have documented here. I took the chance to refine the speech I would ultimately give at Teslacon, as well as to debut the curry recipe I intended to cook at the con. I also wanted to take the opportunity to write some new recipes and try some new techniques for preparing them, which is represented in this recipe.