Roasted Acorn Squash Soup
- 1 large acorn squash
- 1 large sweet onion
- 5 cloves garlic
- 2 1/2 C chicken stock
- 3 T butter
- salt and pepper to taste
- sour cream
- olive oil
Scrape acorn squash flesh from skin and place into a blender with roasted onions and garlic. Add 1/2 C chicken stock and puree until smooth. In a pan on the stove, add remaining 2 C chicken stock and heat over medium low heat. Add the acorn squash puree mixture to the chicken stock and stir well. Add the butter. Season with sea salt, pepper and a touch of freshly grated nutmeg. Simmer over medium low heat until ready to serve.
To garnish, add soup to the bowl of your choice. Slowly add a small dollop of sour cream to the center of the soup, drizzle with a bit of olive oil and finish with a touch of freshly grated nutmeg. Serve with bread!
looks thick rich and sumptuous!
Very nice! I love the fall too and especially all of the fall foods that go with it like this dish! Love the garnish.
Very nice! I love the fall too and all of the greats foods that go with it like this dish! Great garnish.
What a lovely bowl of soup. I like the olive oil drizzle on top! Great photo.
delicious addition of nutmeg
Ohhhh, it does look fantastic. I love, love, love creamy soups. Thank you for sharing yours!
My husband and I love acorn squash, but I've never made acorn squash soup before, but I will now. Such a lovely color of the soup and presentation.
I love acorn squash, but have never made acorn squash soup. The color is so pretty. I'll be making this soup soon.
yummy! looks delicious!
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