Recipe: Remarkably Simple Acorn Squash Soup

  Acorn Squash Soup is a tasty and highly nutritional family favorite, and it’s very simple to make. It’s also a super way to use up any leftover cooked acorn squash.

 

First, gather the ingredients for Acorn Squash Soup:

•  2 cooked acorn squashes
• 1/2 cup carrot shavings
• 1/2 cup chopped onion (or 1/4 cup dried onion flakes)
• 1 garlic clove (Can use minced garlic, if preferred.)
• 3 cups chicken broth (I like to use the no-salt or low-sodium kind)
• 1/4 cup skim milk (optional)
• Salt and pepper to taste

 Follow these instructions to make Acorn Squash Soup:

 Split both acorn squashes in half. Cook them thoroughly in the microwave (see recipe here) or oven.

Allow cooked acorn squash to cool completely. Then use a melon baller to scoop the soft pulp out into a large bowl or food processor. Stir in the carrot shavings, chopped onion, garlic, and chicken broth.

Use the food processor (or another chopper/blender) to puree the soup mixture. If employing a smaller device, this process will need to be done in multiple batches.

 Pour the soup into a large saucepan, soup kettle, Dutch oven, or crockpot. Heat the soup completely, stirring often to prevent scorching.

 If desired, add the skim milk before serving the Acorn Squash Soup. (The soup can be frozen for future use, unless the milk has been added. If freezing, don’t add the milk till thawing for use.)

 Top Acorn Squash Soup with crunchy croutons or broken tortilla chips. It also goes well with matzos, crackers, or toast.

 

Related Items:

·        Recipe: Amazingly Easy Acorn Squash

·        Recipe: Crockpot Butternut Squash Soup

·        Recipe: Savory Simple Split Pea Soup

 

Image/s:

Adapted by this user

from public domain image

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Recipe: Amazingly easy acorn squash

  

Acorn squash is a winter squash, but it may often be found in favorite markets at other times of the year. This family favorite is ideal for the Thanksgiving Day feast, and it is super simple to prepare. Be sure to purchase at least one acorn squash for every two people at your table.

 Ideally, acorn squash is prepared immediately before serving and served piping hot. In a pinch, however, acorn squash can be reheated in the microwave before serving.

 NOTE: Written by this author, this copyrighted material originally appeared on another publisher’s site. That site no longer exists. This author holds all rights to this content. No republication is allowed without permission.

 

First, gather these ingredients to make acorn squash.

 Fresh acorn squash

• Butter or margarine (2 teaspoons for each half-squash)
• Brown sugar (1 teaspoon for each half-squash)

 

Follow these simple acorn squash instructions.

 Wash each acorn squash in clear running tap water. 

 On a sturdy cutting board, use a sharp knife to cut both pointed ends off of each acorn squash. This will allow each acorn squash half to stand securely for cooking and serving.

 Cut each acorn squash in half (width-wise). Use a melon balling utensil (or a large spoon) to scoop out the acorn squash seeds and pulp. (You can compost these items, if you wish. You may even choose to plant the acorn squash seeds in your own vegetable garden.)

 Place acorn squash halves (face-down) in a glass baking dish. Cover the entire dish with waxed paper. (Clear plastic wrap will not produce the same results.)

 Microwave the acorn squash (on high setting) for approximately five minutes. (Adjust the cooking time upward for greater quantities of acorn squash.)

 Remove the acorn squash from the microwave. Carefully lift the waxed paper back. Flip all acorn squash halves over, so they sit upright. Fill each acorn squash trough with two teaspoons of butter or margarine and one teaspoon of brown sugar. (Calorie counters may substitute a pinch of nutmeg for the brown sugar.)

Replace the waxed paper. Microwave the acorn squash (on high setting) for five additional minutes. Place the acorn squash halves on a serving platter, and serve them immediately.

 Image/s: Adapted by this user from public domain image

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Recipe: Savory Simple Split Pea Soup

  Split pea soup is a cold-weather favorite. Personally, I enjoy it all year round. A local eatery offers this prime potage every Tuesday, and I became hooked on it several years ago. Then, during the 2020-2021 pandemic closures, I found my split pea soup cravings cropping up.

 But I discovered that most of the store-bought split pea soup options (even the low-sodium ones) contained significant amounts of salt. Many also had MSG. The suggestion of either of those issues is almost enough to bring on a migraine.

 So I tried several recipes at home, tasting and tinkering, till I came up with my own favorite.

 One of the things I like best about this Savory Simple Split Pea Soup recipe (besides the fact that it’s yummy), is that I don’t have to soak the split peas overnight. The crockpot does the work, as the soup is slow-cooked for eight hours. It’s a perfect project for those days when I’m stuck at home with writing projects or babysitting in my proverbial Grandma hat. My souper supper cooks away all day long and it ready to go by dinnertime.

 Savory Simple Split Pea Soup fills the crockpot and happy bellies in midwinter or anytime. Here’s the recipe:

 

First, gather the ingredients for Savory Simple Split Pea Soup:

•  20 ounces dried split peas
• 5 cups broth (chicken or vegetable)
• 2 cups water
• 2-3 large carrots (chopped fine)
• 3 celery stalks (chopped fine)
• 1/2 cup onion flakes (or one medium onion, chopped fine)
• 1 Tablespoon parsley flakes
• 2 bay leaves
• 2 garlic cloves
• 1/2 teaspoon thyme
• 1/2 cup bacon (crumbled – or real bacon bits, but not smoky flavor)
• Salt and pepper to taste

 

Follow these instructions to make Savory Simple Split Pea Soup:

 Spray the inside of a crockpot with aerosol cooking oil. (I use olive oil spray.)

 Pour the dried split peas into a colander/strainer. Rinse them thoroughly, and dry them completely (air-drying or with paper towels).

 Pour the rinsed split peas into the crockpot. Add the broth, water, carrots, celery, onion flakes, parsley flakes, bay leaves, garlic, and thyme. (Save the bacon for later.)

 Plug it in the crockpot, and set it for low heat. Cover the soup mixture, and allow it to cook for 8 hours. Stir frequently (at least every 30-60 minutes), scraping the soup from the sides and bottom of the crockpot.

 Unplug the crockpot, and let the soup cool completely.

 Fish out the bay leaves, and toss them away.

• For traditional version (see photo): Blend the soup well with a wooden spoon or silicon spatula scraper.
•  For smooth and creamy version: Scoop about 1/3 of the cooled Savory Simple Split Pea Soup into a blender or food processor. (I use the Magic Bullet, unless I put it all in my Cuisinart Food Processor.) Puree this portion, then pour it into a large glass measuring cup (at least 8-cup size) or glass bowl. Repeat with remaining thirds until all of the soup has been pureed.

 Stir in the bacon. (Diced/cubed ham may be used in place of the bacon, if preferred.)

 Cover and chill Savory Simple Split Pea Soup until ready to use.

 Reheat the soup in a large saucepan or soup kettle, or warm it in the microwave. Top each serving with crunchy croutons (or broken tortilla chips) and crispy bacon bits, if desired.

 NOTE: Feel free to alter this Savory Simple Split Pea Soup recipe (such as omitting the meat or subbing vegetable broth for the chicken broth) for personal dietary restrictions or preferences.  You can even find vegan vegetable broth to make it.

 Image/s: Photo by LAN/PAH. All rights reserved.

 

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