Acorn Squash Soup Still Mmmmm Good — After 240 Years!

The Spotted Horse is not an old-fashioned place. It’s got a fresh menu, and a lively bar scene.

But it does call itself a “tavern.” It’s housed in a 215-year-old building.

And now it’s serving a dish from the Revolutionary War.

No, the acorn squash soup wasn’t made all those years ago. But it was popular then. And all the ingredients date from 1777.

The soup is tied in to the current Westport Historical Society exhibit. “The British Are Coming!” celebrates this month’s 240th anniversary of the Redcoats’ landing at Compo Beach.

(They were headed for Danbury, to burn an arsenal. We — well, some of our ancestors — surprised them along South Compo on the way north, then engaged them in a big battle on Compo Hill when they returned.)

As part of the exhibit, WHS board member Ed Hynes asked the restaurant to feature something from that period. They chose the soup.

Acorn squash was plentiful here then. Allspice — another key ingredient — was a popular import from the Caribbean.

Both Hynes and WHS immediate past president Ed Gerber have enjoyed the Spotted Horse soup. They call it “delicious.”

It will be featured all month.

At a 2017 — not, unfortunately, 1777 — price.

(For a full list of all “The British Are Coming!” events, click here. The exhibit runs through May 29.)

Acorn squash soup

One response to “Acorn Squash Soup Still Mmmmm Good — After 240 Years!

  1. Jennifer Dreher

    I would like to have the recipe for acorn squash soup

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