If I've learned anything in my twenty years on this planet, it's that things rarely go the way you intended. For instance, today I planned to blog pumpkin s'mores cupcakes (a recipe I've been crafting for two years and believed to have perfected), but I over-mixed the batter or something, and the cupcakes didn't turn out. Fortunately I had also planned on attempting to make my first acorn squash soup. I expected today my recipe would be bland or grainy or something, and entirely unbloggable. I got lucky. This soup is bursting with flavor, and after spending an excessive amount of time in my blender, is out of this world creamy. This was everything I needed today, and I didn't even know it. Acorn Squash Soup with Bacon and Parmesan
(8-10 servings)
-Pierce acorn squashes four times each, then place them individually in microwave and cook for 8-10 minutes. Slice open to allow them to cool. Once they're cool enough to handle, scoop out seeds and discard, then scoop out squash to discard the skin. Set aside. -In a large pot (or Dutch Oven), melt butter over medium-high heat. Saute onions until translucent, then add the carrots, celery, garlic, salt and pepper. Cook until tender. -Add squash and vegetable stock to pot, and let simmer on low heat for 20 minutes. -Puree soup in a blender; I had to do mine in two batches since there was so much. Just make sure to not overfill your blender! Return puree to pot, and add cream, Worcestershire, and Parmesan. Stir and allow to sit for five minutes. -Ladle into bowls; serve with bacon bits and more Parmesan. Happy Monday, everyone.
1 Comment
Nan
9/28/2015 04:04:06 pm
Is it a cup or container of vegetable stock? And is there another way to prep the squash without a microwave??
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