Roasted Acorn Squash soup

Worries go down better with soup. – Jewish proverb.

What to use

2 acorn squash

1/2 teaspoon dark brown sugar

sprinkle of nutmeg

1 carrot ( sliced)

2 stalks celery (chopped)

1/2 white onion (chopped)

1 tbs olive oil

1 1/2 cups of chicken stock

1/2 tsp salt

1/2 tsp black pepper

What to do

Wash each squash and cut off the tops.  Remove seeds. Place squash in foil and sprinkle with sugar and nutmeg.  Bake in oven at 350 degrees for about 45 minutes.

When squash is done, scoop out insides of squash and set aside.

Saute carrots, celery and onion in olive oil and add salt and pepper.  Add chicken stock and flesh of the squash.  Cook over medium heat until vegetables are tender. Stir occasionally and add salt and pepper to taste.

Remove from heat and puree.

Pour soup into shell of squash and serve.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: