Monday, March 8, 2010

Homemade Squash Soup

I love meals that are just thrown together from searching through your fridge! Today I come home with no idea what to make for dinner. I found some acorn squash, some white onion and celery. What better to make then a squash soup. It turned out perfect - such a delicious soup for a chilly night. A little hint of cinnamon was the final and perfect touch. And since acorn squash have seeds I toasted them up with a lil' salt and cinnamon. Deeeeelicious!

For those of you wanting to try out the RECIPE here it is, it is SO simple!

- 3 acorn squash
- 1/2 white onion
- 3 celery stalks
- 2 tbsp butter
- salt and pepper to season
- 2 cups chicken stock

- Cut 3 acorn squash in half, remove seeds and cook in microwave for 10 minutes
- Cut one half white onion and three celery stalks
- Put onion and celery stalks (like a mirepoix but minus the carrots) in a deep pot on medium heat with 2 tbsp of butter and some salt and pepper
- Let soften for about 10 minutes, until the onions are translucent and soft
- Take the cooled squash and spoon into pot of onions and celery
- Add roughly 2 cups of chicken stock
- Add 2 tbsp of cinnamon
- Add 1 tbsp honey
- Adjust heat to medium-high heat and let come to boil, until the squash is soft and tender

With a hand held mixer, blend the ingredients together right in the pot and season with some salt and pepper! Voila ! Squash Soup! (To make a richer soup, add about 1/3 cup heavy cream)

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