Acorn Squash Soup
2 acorn squashes (3 lbs.)
2 carrots sliced
1 tbsp. butter
1 med. onion, finely chopped
Salt & pepper to taste
1/2 tsp. fresh thyme leaves , plus for garnish
14-1/2 oz. reduced-sodium chicken broth
1/2 cup half and half cream or 1% milk
1. Place squashes on a paper towel and microwave on high just until tender when pierced with the tip of a paring knife, 8 to 10 minutes. Remove from microwave and halve each squash lengthwise. When cool enough to handle, scoop out and discard the seeds. Scrape out flesh into a bowl; discard skin. To prepare in oven, preheat oven to 450 degrees. Halve squash lengthwise; scoop out and discard seeds. Place squash, cut side down, on a rimmed baking sheet; cover tightly with foil. Roast until almost tender when pierced with a knife, 15 to 25 minutes. When cool enough to handle, scrape out flesh, discard skin.
2. In a large saucepan, heat butter over medium. Add onion; season with salt and pepper. Cook, stirring occasionally, until tender, 3 to 5 minutes. Add squash, carrot, thyme, broth, and 2 cups water. Bring to a boil over high heat; reduce to medium, and cook until squash & carrot are very tender 15 - 20 min. With a Cuisinart Immerson blender or food processor, puree soup. Add half and half or milk heating through for 10 to 15 minutes. Serve with fresh thyme sprigs. Enjoy!
Nutritional Information Per Servingno nutrition information available
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