Here’s one of my favorite fall and winter soup recipes. It warms your heart and soul.
- 2 Acorn squash, peeled, seeded and cubed
- 2 medium potatoes, washed and cubed (not peeled)
- 3 TBL butter
- 2 large onions, minced
- 4 cups seasoned chicken or vegetable stock (preferably homemade)
- 1 cup milk (for lighter version, eliminate milk; for richer version, use half milk and half cream)
- 2 carrots, chopped
- Salt and freshly ground pepper, to taste
- Tabasco sauce…add sparingly.
- Crème fraîche (Optional)
- Dill (optional)
1. Preheat oven to 350 degrees. Place squash in oven and bake until soft. Take out of oven and cool. Peel, seed and cube.
2. Melt 3 TBL butter in soup pot. Add onions, carrots and salt and pepper Cover and simmer gently for about 10 minutes. Add potatoes, squash and broth and simmer for about 45 to 60 minutes, or until vegetables are very tender.
3. Puree in food processor, or use immersion blender, or Vita Mix (you know I love the vita mix!! ). If using a food processor, to get a fine puree, pour soup through sieve and put vegetables in processor with very little liquid. Do in small batches and process until smooth. Place pureed vegetables in pot with liquids. Mix pureed vegetables with liquid, add cream or milk, and season lightly with tobasco, salt and pepper. Heat thoroughly.
4. Serve with a dollop of crème fraîche and a sprig of dill (or sage, parsley or thyme).