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Tuesday, August 23, 2016

Roasted Acorn Squash Soup

Ingredients

  • Servings: 6
  • 2 acorn squash, halved and seeded
  • water, as needed
  • 3 tablespoons unsalted butter
  • 1 large sweet onion, chopped
  • 1 large carrot, peeled and chopped
  • 1 clove garlic, minced
  • 3 1/2 cups low-sodium chicken stock
  • 1/4 cup half-and-half
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1 pinch salt and ground black pepper to taste

Recipe

    Preparation Time: 20 mins Cook Time: 1 hr 5 mins

    Ready Time: 1 hr 25 mins

  • preheat oven to 400 degrees f (200 degrees c).
  • put squash into a baking dish with the cut side down. pour enough water into the baking dish to cover the bottom.
  • bake in preheated oven until the flesh of the squash is easily pricked with a fork, about 45 minutes. remove from oven and allow to cool until squash can be handled. scoop flesh into a bowl and set aside.
  • melt butter in a pot over medium-high heat. cook onion, carrot, and garlic in melted butter until soft, 5 to 7 minutes. pour chicken stock into the pot; add the squash.
  • bring the mixture to a simmer and cook for 20 minutes.
  • pour mixture into a blender no more than half full. cover and hold lid down; pulse a few times before leaving on to blend. puree in batches until smooth and return to pot.
  • stir half-and-half, nutmeg, and cinnamon through the blended soup; season with salt and pepper. thin the soup with water if desired.

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