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?
- 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.
- 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).
- Put the squash in a medium-sized pot. Add all the other ingredients and cook on medium heat for 10-15 minutes. Stir regularly.
- Using an immersion blender, blend the soup until you get a smooth and even texture.
- 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.
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!
The Hungry Quebbie 