Cold Winter day = Soup!

Acorn Squash soup on the menu. Very simple, fresh tasting soup is a winner!!

1 large Acorn squash – do not peel (chop in pieces)

1 medium onion (chunked)
1 large Elephant garlic ( leave  peel on)

Olive oil
Salt
Black Pepper

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Roast all of the above at 450 degrees in a large roasting pan. Roast til the edges are toasty.

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Remove pan and allow the veggies to cool.

Scoop the squash out and discard the skin of squash and garlic.

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Put in in the kitchen Aid and pulse til smooth. It will be thick.

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In your pot add veggie/ chicken broth until you get the consistency you like. I added 1.5 cups.

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Stir and simmer. You may add coconut milk just 1 minute before serving for a creamier consistency.

Published by Dahlia

Fiber Artist, Craft lover .... creator of gluten-free recipes. . Product tester & reviewer.

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