Do you look at recipes like I do? I knew what I wanted to make for each of these but couldn't find recipes to match. So I looked at quite a few and created my own using the amounts of liquid, etc from 2-3 recipes as a guidelines. Here's what I came up with for the soup. (I used an Alton Brown recipe, a couple of random recipe websites and what was in my fridge to create this)
- 1 Acorn Squash, cooked-almost 2 Cups
- 1tps olive oil
- 1/2 Onion, chopped
- 2 C vegetable broth
- Salt and Pepper to taste
- dash of ground ginger
- dash of ground nutmeg
- dash of cinnamon
- 1/2 C light cream
DirectionsPreheat oven to 350 degrees. Cut squash in half, clean out seeds. Place flesh side down in a baking dish. Fill with water up to about 1/2 inch. Bake for 45 minutes.
When cooked through, scoop out flesh and set aside.
Finely chop onion and sautee in 1 tsp olive oil in a medium saucepan.
Add 1/2 cup broth and then cooked squash. Stir in the rest of the broth and spices. Simmer for about 10 minutes. This made a giant mess until I turned the heat WAY down...it's very thick so the burbles and bubbles will made a mess of your stovetop!
Using an immersion blender, blend soup together and blend in the 1/2 Cup cream. When blended, simmer another 10 minutes
Serving Size: make 3 1-Cup servings
Number of Servings: 3