1 acorn squash (can substitute with butternut, buttercup or pumpkin)
2 Tbsp butter
1/4 cup chopped celery
1/4 cup chopped carrot
2 Tbsp chopped yellow onion
2 cups vegetable broth
1/4 cup whipping cream
1 1/2 tsp fresh lemon juice
salt & pepper to taste
2 Tbsp brown sugar (add if your squash is not super sweet)
Preheat oven to 300 degrees. Cut squash in half and
scrape out seeds. Place on cookie sheet, cut side
down. Bake about 1 hour and 15 min or until
In a medium saucepan, melt butter and then add
celery, carrot and onion. Cook slowly about 5
minutes until soft. Scrape squash from the peeling
and add to pan along with the broth. Heat to boil,
then reduce heat, cover and simmer slowly for 25 -
30 minutes until carrots and celery are tender.
Puree soup in a food processor, blender or with an
immersion blender. Return to pan and add cream,
salt, pepper and lemon juice. Also add a little
marjoram, garlic powder and seasoned salt for more
robust delicious flavor. Add brown sugar at the very end if needed.
Garnish with roasted pumpkin seeds.
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