Acorn Squash Soup
Servings
4Serving size
one cupThis recipe can easily be multiplied and keeps well for 3 days in the refrigerator.
Serve with a whole wheat or gluten-free roll and 1 ounce soft goat cheese, and a side salad such as Cole Slaw or Healthy Caesar Salad or Roasted Beet and Fennel Salad or Zucchini Salad
Serve with Beet and Shallot Salad or Caesar Salad or Cole Slaw or Grilled Caesar Salad or Roasted Beet and Fennel Salad or Zucchini Salad
Ingredients
| 1 squash (4 inch dia) Acorn squash |
| 1 tsp. Olive oil |
| 1 Small Shallots, raw (minced) |
| 2 cups No salt added vegetable stock |
| 1/2 cup Water |
| 1/4 tsp. Salt |
| 1 to taste Black pepper |
| 1/2 tsp. Dried marjoram |
| 1 Tbsp. Maple syrup |
Instructions
Cut the acorn squash in half and scoop out the seeds. Place the squash in a large skillet cut side down and roast in the oven for 50 minutes. Remove from the oven and place on a plate cut side up to cool.
Place the olive oil in a medium sauce pan over medium heat and add the shallot. Cook, stirring frequently, for about 5 minutes. When the shallots are softened scoop the roasted acorn squash out of their skins and add to the sauce pan.
Add the chicken stock, water, salt, pepper, marjoram and maple syrup. Cook for about ten minutes, stirring frequently.
Use a blender or stick blender to puree the soup.
Serve.
Serve this recipe with one of these vegetable side dishes.
Beet and Shallot Salad
Preheat the oven to 325°F. Scrub the beets and wrap each in foil. Place in the oven. Place the whole shallots in a medium sauce pan with the oil. Cover and place in the oven. Roast the shallots and beets for 50 minutes. Remove from the oven and let cool.…
Caesar Salad
Place the garlic, Worcestershire sauce, pepper, lemon juice, mustard, honey, parmesan cheese, and yogurt in a blender or mini-chopper and process until smooth. Chill for at least 2 hours. Rinse the lettuce, drain, and dry in a salad spinner or patting gently with paper towels. Slice the lettuce crosswise and…
Cole Slaw
Place celery seed, flour, dry mustard, granulated sugar, egg yolk, cayenne pepper, salt and milk in a blender. Blend on low while slowly adding the vinegar. Transfer contents of blender to a sauce pan and heat over high heat, whisking continuously. As the sauce heats, check the temperature with a…
Grilled Caesar Salad
Place the garlic, Worcestershire sauce, pepper, lemon juice, mustard, honey, parmesan cheese, and yogurt in a blender and process until smooth. Chill for at least 2 hours. Rinse the romaine lettuce well. Do not detach the leaves from the root. Cut the romaine lettuce lengthwise into two halves. Preheat a…
Roasted Beet and Fennel Salad
Preheat the oven to 375°F. Cut the stem and tip ends off of the beets. Scrub well and wrap in aluminum foil. Place in the oven and roast for 45 minutes. Remove and let cool. (This may be done in advance and the beets placed in the refrigerator overnight.) Remove…
Zucchini Salad
Whisk together the olive oil, balsamic vinegar, maple syrup, salt, pepper and marjoram. Place in the refrigerator while cutting the zucchini. Cut the zucchini into medium dice. This should be about 1/4 inch cubes. Toss the zucchini, tomatoes and pine nuts together in the vinaigrette. Chill well before serving.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
The roasting brings out both the sweetness and savory flavor of acorn squash. This makes it the perfect ingredient for soup. The pureed soup is so rich and creamy and so simple you’ll make it part of your regular meals.