Thursday

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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