Thursday, October 23, 2014

Favorite Autumn Recipe: Acorn Squash Soup

Ingredients for 4 servings
  • 2 tablespoons olive oil
  • 1 small onion, chopped
  • 1 stalk celery, chopped
  • 1 medium carrot, chopped
  • 2 medium potatoes, peeled and cubed
  • 1 medium acorn squash, peeled, seeded, and cubed
  • 32 ounces chicken broth (veggie broth works great if you prefer vegetarian)
  • salt and pepper, to taste
  • sour cream
  1. Heat oil in large pot.
  2. Saute onion, celery, carrot, potatoes and squash about 10 minutes.
  3. Add chicken broth and bring to a boil.
  4. Reduce heat to low and simmer 40 minutes.
  5. Let cool slightly then transfer to a blender and blend until smooth. 
  6. Return to pot and heat through. Add salt and pepper to taste.
  7. Serve with a spoonful of sour cream and croutons or crusty bread.

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