Acorn Squash Soup
(from Peachblossm’s recipe box)
This makes a really big batch.
Source: Just Vegetable Recipies
Prep time: 30 minutes
Cook time: 30 minutes
Categories: dinner, soup, vegetable
Ingredients
- 3 Acorn squash
- 4 Carrots, thinly sliced
- 1/2 Onion, thinly sliced , I used one smallish
- Olive oil
- 2 Cloves garlic, chopped
- 2 cn Chicken stock
- Curry powder
- Cayenne pepper
- Salt and pepper
- 1/4 C. heavy cream
- Lime wedges (really makes the soup!)
Directions
-
Cut squash in half and remove the seeds.
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Put a pat of butter or margarine in the cavity of each half and roast in the oven at 375 for 40 minutes or untill soft.
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Let cool.
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In the meantime, sauté the carrots and onions in a little olive oil until caramelized. Add chicken stock and deglaze the pan.
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Add about 1/2 can of water to the stock.
- Remove squash from the shell and put in saucepan with the stock.
- Mash down the vegetables as much as you can.
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Add seasonings to taste, then purée in blender or food processor.
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Return to pot; add cream; and adjust seasonings.
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Serve with wedges of lime to be squeezed on top.