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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 10 |
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This acorn squash soup is creamy, velvety, tasty and could be served as an entrée for a special meal or occasion. Ingredients:
1/3 cup butter |
1 large onion, sliced |
2 large acorn squash, seeded, cut-up, keep the skin on (will give green little specks to the soup) (seeds and pulp removed). |
2 1/4 cups chicken stock |
1 1/2 tsp salt |
1/4 tsp pepper |
1/4 tsp celery salt |
1 tsp curry powder (or more to taste) optional |
1 1/2 cup 15% or 18% liquid or cooking cream |
1 1/2 tbsp freshly chopped parsley, finely cut |
Directions:
1. Cook the cut-up acorn squash in 1 liter or more of water, leaving the skin on but removing the inside pulp and seeds, for 15 to 20 minutes, until tender and fully cooked. In the meantime, melt the butter and cook the onion at low temperature on the stovetop for 5 minutes until translucent (do not brown). Cool the cooked squash and onions slightly and purée in the food processor with the chicken stock, salt, pepper and celery salt in small batches. Pour each batch in a dutch oven or saucepan, add the cream, parsley, curry (OPT), cover and let simmer on low heat for 5 to 7 minutes until warm enough to serve. DO NOT BOIL. Serve immediately with fresh bread. Add a bit of milk or cream if too thick for your taste.
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