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Acorn Squash Soup Recipe

Ingredients

How to make it

  • Preheat oven to 350 degrees Fahrenheit. Cut both acorn squash in half, and drizzle inside with olive oil. Sprinkle with salt & freshly ground black pepper. Place squash upside-down on a baking sheet lined with parchment paper. Bake for 45 minutes.
  • Heat a large pot or dutch oven and cover bottom with olive oil. Dice the onion, garlic, bell pepper and apple; add to pot and let reduce. Season with the spices. When veggies start to brown, deglaze the pot with a splash of chicken stock.
  • When the squash have cooled, scoop out the flesh with a spoon and add to the pot. Season with a bit more salt and pepper. Mix well, and add the rest of the chicken stock.
  • Carefully transfer soup to a large bowl, and puree, ladling a bit at a time in a blender or food processor. When there are no more chunks, transfer back to the pot and heat to desired temperature.
  • Serve with fresh chives and toasted pita bread.

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The Cook

icecreamuffin Abilene, TX

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