Last week we were making the Stuffed Acorn Squash with Quinoa and Kale. There was about 3 cups of acorn squash leftover from the stuff squash. I froze the extra acorn squash for later use. Well, here it is - Acorn Squash Soup.
What you will need:
-- 3 cups chopped up acorn squash
-- 1 cup milk
-- 3/4 cup Santa Cruz Organic Apple Sauce
-- 1 cups chicken broth
-- pinch of ginger
-- pinch of cinnamon
-- pinch of nutmeg
-- 1/2 onion
-- Salt and pepper as needed
-- water as needed to thin soup
and a Vitamix blender
If you don't have a blender, you can use a food processor. You will need to puree the squash in a food processor of some sort.
Toss all of the ingredients in the Vitamix blender and turn to HIGH. Blend on HIGH for about 5 to 6 minutes or until you see steam escaping from the top.
This is the soup once blended and hot. If it's too thick for you, at this point add some water or more chicken stock and blend on high for about 20 seconds.
Ready to eat right from the Vitamix Blender! Add salt and pepper as needed to the soup. I added a lot of pepper and two dashes of salt to this bowl. I'm not use to the strong squash flavor - much different than butternut squash soup, but still very good.