Thursday, January 19, 2012

Acorn Squash Soup

This soup is so delectably rich and delicious, yet it is so simple to make! I threw it together when we had an extra acorn squash that needed to be cooked.

The ingredients are 1 acorn squash, 1 C beef broth, 1 C heavy cream, 2 C milk.
First bake the squash. Cut it in half, clean out the seeds. Lightly oil or spray Pam on the exposed flesh and place face down on a baking sheet. Bake in a 350° oven for about 30 minutes or until the squash is tender.

When the squash is done you can either wrap it up and put it in the fridge to finish later or continue. Scoop out the flesh and place in a large bowl or pot.
Add the broth and blend with stick blender until smooth.
Add the cream and blend until smooth.
Add the milk and blend...
Serve hot or cold (like a vichysoisse).
You could probably do this in a stand blender too if it has a big enough capacity. Notice the only fattening thing is the one cup of cream. There is no added butter or salt and in my opinion no need for it. The cream makes it very filling and rich so you don't need a whole lot. It makes a great appetizer or little snack. If you wanted to lighten it up you could probably substitute the cream with half and half and the milk with low fat milk. But really, why would you?


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