Our favourite winter squash soup recipe includes apples and apple cider vinegar - but with E's newly diagnosed allergy to apples we had to make a few changes.
Here is what I came up with:
Feel's like Winter Winter Squash Soup
about 40 minutes. serves 8.
We used the acorn squash we had on hand from the last of the summer boxes! Butternut would be really yummy too.
1/4 cup olive oil
2 acorn squash peeled and diced
1 large onion chopped
3 carrots peeled and diced
1 1/4 pint homemade chicken stock (it's what I had on hand - veg stock would be good too)
1 1/4 teaspoons thyme
1 1/4 teaspoons sage
1 1/2 teaspoons ground cumin
salt and pepper as you like it
Pour olive oil in large pot over medium heat. Add onion sauté until tender, about 10 minutes. Add squash, carrot, and herbs and saute until squash begins to soften. Add stock; bring to boil. Reduce heat, cover and simmer until squash is very tender, about 20 minutes.
Working carefully puree soup with immersion blender. Season with salt and pepper. (Can be made 1 day ahead. Chill. Rewarm over medium heat before serving.)
Perfect for after soccer on a grey day - served with a freshly baked loaf of Soda Bread. Yum.
Gratuitous pic of Calvert's Girls Under 7 West Valley Soccer Team - Go Koala Kixx!
1 comment:
i made peanut butter pumpkin soup (first ever attempt with a sugar pie pumpkin) and it was amazing! super rich though, glad i put half in the freezer for another day. enjoyed your australian trip!!
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