Friday, August 28, 2015

Acorn Squash Soup

Recipe from The Monastery Garden Cookbook: Farm-Fresh Recipes for the Home Cook

6 Tbsp olive oil
2 onions, chopped
8 cups water or vegetable or chicken stock (I used water)
3 acorn squash, peeled, halved, seeded, and cut into chunks
1 potato, peeled and cubed
2 carrots, sliced
1/2 cup fresh parsley, minced
salt and pepper to taste
pinch nutmeg
fresh parsley, chopped, as garnish

1. Pour the olive oil into a good-sized saucepan and sauté the onions over low heat for about three minutes. Turn off the heat, add the water or stock, cover the pan, and let the flavor of the onions permeate the liquid for about 15 minutes.

2. Add the squash, potato, and carrots. Stir well and bring to a boil. Reduce the heat, add the parsley and seasonings, cover the pot, and allow the soup to simmer for 30 to 40 minutes. Add more water if necessary.

3. Allow the soup to cool and whirl it in a blender in small batches (I used my wand mixer). Return the pureed soup to a clean pot. Reheat it over low heat, stir well, and serve hot. Garnish with chopped parsley.