Recipes

Acorn Squash Soup With Kielbasa Bits

Last weekend, I had amazing meals planned for the week. Unfortunately (or fortunately?) the beef stew made so much leftovers that I didn’t really need to cook anything for several days. But Friday night, I was determined to make the acorn squash soup I had been thinking about all week. I love creamy soup but I rarely get it right. I often end up with too much milk or too little taste. For one of the first time, I improvised a soup and it was so good!

Acorn Squash Soup:

Ingredients:

  • 1 acorn squash
  • 1 cup of 2% milk
  • 1 cup of water
  • 1 teaspoon of chicken bouillon
  • 3-4 fresh leaves of sage, finely chopped
  • Sea salt and pepper, to taste
  • ¼ teaspoon of maple sugar

What’s Next?

  1. Cut the acorn squash in half (carefully). Take out the seeds. Drizzle some olive oil. Roast at 375∘F for approximately 30 minutes, or until the squash has softened up.
  2. Take the squash out of the oven and let it cool down for a few minutes. Remove the skin and cut into chunks (it should come apart pretty easily and you may not need to cut it).
  3. Put the squash in a medium-sized pot. Add all the other ingredients and cook on medium heat for 10-15 minutes. Stir regularly.
  4. Using an immersion blender, blend the soup until you get a smooth and even texture.
  5. While the soup was cooking, I chopped Polish kielbasa into small bits and cooked them in a pan. I used them as a garnish (and extra flavor) on the soup.

IMG_9588

A couple of elements were based on what we had in the fridge. We don’t usually have 2% milk in the house but we had some since the German dinner and I didn’t want to waste what was left. I think the soup would have also been really good with coconut milk, if I had tried to keep it Paleo. We also had the fresh sage from my husband’s latest bacon-wrapped dates. Although hopefully I will be able to grow some in the spring so it won’t be for special occasions only! 🙂

The result, as I said,  made me so happy. The small hint of maple added a nice sweetness to the soup. I ate half of it last night and look forward to eat the leftovers for lunch today! This might become a regular dish in our house!

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