The temperatures have dropped to the 40s and I wanted to make my family a pot of tasty acorn squash soup. Since I didn't have a recipe this is what I came up with and it tastes pretty good.
2 Acorn Squash
4 Medium Carrots
1/2 yellow onion
Vegetable stock (I use the organic wegmans brand)
One Garlic clove
salt and pepper to taste
Preheat the oven to 400. Cut the acorn squash in half and scoop out the seeds. Place the halves upside down on a foiled baking pan. Peel the carrots and don't mince the 1/2 yellow onion. Place the veggies on the pan and bake for 45 mins until the squash is soft.
Remove the skin from the squash and put into a food processor with the carrots and onion. Puree until their are no more lumps.
In a deep saucepan heat up 1/4 cup of vegetable stock. Mince up the garlic clove and let it simmer in the vegetable stock. Add a pinch of fresh rosemary and some salt/pepper to taste. After a few minutes add the squash puree into the pan with 2-3 more cups (depending on how thick you want the soup) of vegetable stock. Serve warm.
I've been craving some homemade french bread and found the perfect recipe here.
After a morning of going to whole foods to pick up the ingredients, then stopping by Barnes & Nobles to play with the trains and pick up our Babiekins magazine I am ready to relax with my family this and enjoy this delicious acorn squash soup.