Large acorn squash.
So what did I do with my lonely Acorn Squash?
I made soup!
This is a recipe for colder weather. It’s hearty and savory and will warm you up all over. The recipe makes lots, but we like it so much that my one squash just won’t make enough.
Acorn Squash Soup
Ingredients:
1 large acorn squash
2 medium apples
1 medium onion
2 large stems of celery
1 large carrot
3 tablespoons butter
3 cups chicken broth
1 cup heavy cream
1 tsp curry powder
1 tsp salt
ground nutmeg
Directions:
Acorn squash soup.
Preheat oven to 350 F.
Cut the squash in half and remove the seeds.
Set in baking dish hollow side down.
Fill dish to 3/4 inches with water.
Bake for 1 hour; until tender.
Remove from oven, drain and set aside.
Dice the apples, onions, celery and carrot.
In a large saucepan over medium-low heat, melt the butter, add diced ingredients and saute until onions are translucent.
Add the chicken broth and simmer until the vegtables are tender.
Invert the squash and scoop the pulp into the saucepan; discard skin.
Mash the squash and veggies in the broth.
Add the cream, curry powder and salt. Heat through.
Serve sprinkled with nutmeg.
