Easy Acorn Squash Soup

I’m obsessed with soup once the weather chills down. I took this recipe but tweaked it to make it a little healthier and more to my tastes. It’s quick and could easily be made vegetarian or vegan. I served mine with a dallop of plain greek yogurt.

Quick & Easy Acorn Squash Soup

• 1 small onion
• 1 tablespoon butter
• 1 tablespoon olive oil
• 2 tablespoons whole wheat flour
• 1/4 teaspoon dill weed
• 1/4 teaspoon garam masala
• dash cayenne pepper
• 2 cups chicken or vegetable broth
• 1.5 cups milk (not skim)
• 3 cups mashed cooked acorn squash*
• salt and pepper

1. In a large saucepan, sauté the onion in the butter and olive oil.
2. Stir in flour, dill, garam masala and cayenne until blended.
3. Gradually add broth and milk. Bring to a boil; cook and stir for 2 minutes.
4. Add the squash, salt and pepper; heat through.
5. Using an immersion blender, blend under the soup is smooth.
6. Enjoy!

Note: To cook the acorn squash, I just stabbed it with a knife a few times and tossed it in the microwave whole. I cooked it for about 10 minutes, under it was soft when I squeezed it. Let cool for a few minutes, then slice it open, scoop out the seeds and discard. Then scoop out the squash for the soup. (I used an ice cream scooper for easy scooping. )

What’s your favorite cold-weather soup? Provide links if you have it! I have too many to choose!

Tagged as: recipes, soup