Wednesday, September 26, 2012

Pumpkin and Roasted Acorn Squash Soup

I'm not just saying Mmm I'm saying MMMMMMMMMMMMmmmmmmmmmmmmmMMMMMMMMMMMMmmmmmmmmmmMMMMMMMMMMMMMMMMMMMMmmmmmmmmmmmmmmmMMMMMMMMMMMMmmmmmmmmmmmmmMMMMMMMMMMMMMMMMMMMmmmmmmmmmmmMMMMMMMMMMMMMMmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Seriously this is the best soup everinvented. 
Want to make it? Of course you do. 

1 Cup Pureed Pumpkin
1 Med size Acorn Squash
3 Carrots
1/2 Onion
2 Large Garlic Cloves
3 Cups Stock
Salt and Pepper

Cut your Acorn squash in half and scoop out the "guts" as my kids like to say.

Preheat your oven to 400 degrees drizzle some olive oil, salt and pepper on the squash and roast for 45 minutes or until golden brown and when you stick a knife in the flesh it's tender. 

Mmm perfect. This is the hardest part, not eating the squash as soon as it's finished...

Dice the veggies


Sweat the veggies for 5-10 minutes on med-low. There is nothing that smells better than sweating I right?

Add your scooped Roasted Squash...

Add the Pumpkin 

And your stock...mine was admittedly frozen but it worked out well to allow the stock to slowly melt!

Let it simmer for 60 minutes and fill your house with delicious smells that you never want to leave it and want to take a bath in your new soup. 

This honestly was the best soup in the world. I almost licked the bowl clean. You could puree the soup if you want something more smooth or leave it chunky! I left mine chunky because I'm lazy and I don't have the best blender.

No comments:

Post a Comment