Acorn Squash Soup
I love using squash in the fall and winter months. When used as the main ingredient in soup, the outcome is a very rich and comforting meal without too much effort. Acorn squash is great for your immune system, and has plenty of vitamins and minerals to support great skin and eye health.
Total Time: 50 minutes
Yield: 4 servings
- 1 acorn squash
- 1/2 medium onion
- 1 Tbsp unsalted butter
- 1 qt chicken or veggie broth
- salt and pepper to taste
- 4 Tbsp half and half for serving
- 2 Tbsp dried tarragon for serving
- Cut the squash in half and scoop out the seeds. Cook in the microwave for about 5 minutes, until softened.
- Finely chop the onions. In a large pot, fry them in the butter over medium low heat until creamy in colour, a few minutes.
- Use a spoon to scoop out the flesh of the squash.
- Add the squash to the pot of onions. Discard the squash skins.
- Pour the broth into the pot. Bring to a boil then cook over low heat for 30 to 40 minutes.
- You can simply use a masher to smooth out any lumps left in the soup, or you can use a blender to puree. Add salt and pepper to taste. Serve in bowls with half and half and a sprinkle of tarragon.
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