More snow, more soup. This soup is only a few ingredients, healthy, delicious and your blender does all the work. Soup and sandwich night is always a favorite at our house, we had BLT’s tonight. When daddy and toddler both want seconds and the baby can eat the squash and cheese which her 3 tiny teeth…this easy meal makes mom smile:)
In my kitchen, squash is to winter as sweet corn is to summer. I always buy a few different kinds and find ways to use them throughout the week…or month – they last a long time. Just cut them in half, remove the seeds – a portion scoop is the perfect tool, and roast in the oven…the roasted squash is so versatile, I use it from risotto to squash waffles, muffins to pasta sauce…to baby food, but she’s fast outgrowing that.
Roasted Acorn Squash Soup
- 1 acorn squash cut in half, seeds removed, smeared with butter and salt and peppered
- 1 small onion peeled and quartered
- 1 apple core removed and quartered
- olive oil salt and pepper
- 2 c chicken stock
- 1 sprig fresh rosemary small, 6 needles or so
- 1/2 t brown sugar
- pinch cayenne
- Set oven to 425 convection bake, roast squash, cut side up, on a sheet pan until soft, about 30-40 minutes. Onion and apple (tossed with oil salt and pepper) can be roasted on the same pan with the squash. The apple and onion will take less time to cook so transfer them to a blender when they are done (soft and lightly browned).
- Scoop roasted squash from shell and add to blender with onion and apple. Add remaining ingredients and blend on high until very smooth.
- Serve with shredded white cheddar, scallions and crusty bread
Use and ice cream scoop to remove seeds from squash.
Thyme or sage could be used in place of the rosemary for something different, but if you don't have fresh, just leave it out.
The amount of chicken stock may vary, add it slowly to the blender until you achieve the consistency you want.