SEPTEMBER 17, 2019
As the days get shorter and cooler, we must all acknowledge that summer is over. The first day of Fall is next Monday, September 23.
So, as we get more root vegetables and other fall produce, a nice hearty soup is in order.
Years ago, I was affiliated with a group that produced a phenomenal acorn squash soup. I spent years perfecting a copy of that soup, and now I’m going to share it with you. It is a low calorie, extremely low fat, vegan heartwarming brew – perfect for a cool fall afternoon or evening.
ROASTED ACORN SQUASH SOUP
1 acorn squash
1 small onion
1 large clove garlic
2 cups vegetable or chicken stock
salt and pepper
1. Preheat the oven to 400 degrees
2. Peel both the squash and the apple and remove core and seeds. Dice both into medium-sized chunks.
3. Peel the onion and cut into large chunks.
4. Place the squash, apple and onion chunks in a roasting pan or on a baking sheet with the garlic, unpeeled, and drizzle with a little olive oil. Toss so everything is lightly covered.
5. Roast for approx 30-40 minutes, until the squash is tender and the apple and onion are just starting to brown.
6. Peel the garlic and place everything in a pot along with the stock. Add salt and pepper to taste. Blend until smooth and either serve or freeze until needed.
HELPFUL HINT: An immersion blender is an inexpensive kitchen gadget that allows you to puree the soup easily, without removing it from the pot.
ANOTHER HELPFUL HINT: This is great garnished with a swirl of plain fat free yogurt or sprinkled with some chopped nuts.
I hope you enjoy this soup as much as I do.
Have a delicious week!