Now this is more like an autumn recipe…
I used to hate any food that had squash or pumpkin in it, now I’m starting to love it.
I’m probably just growing older and wiser… as a foodie. 🙂
1/2 butternut squash
1/2 acorn squash
1 yellow onion
7 small carrots
1 bay leaf
pink salt & black pepper
1/2 tbs rosemary
1/2 tbs sage
1/2 tbs chili
2 tbs sour cream
2 tbs goat cheese
some feta cheese (optional)
3 tbs extra virgin olive oil
Remove the seeds from the squash, peel and cut into smaller pieces.
The butternut squash was really easy to peel and cut,
the acorn squash was a pain in the b…
Peel the parsnip and cut into smaller pieces.
Put the veggies in an oven pan and drizzle them with olive oil.
Sprinkle some of the herbs over them and salt and pepper.
Roast the veggies in the oven at 385F for 20 minutes (until squash soft).
Cut the onion like so…
Bring 2 cups of water to a boil in a large pan and add the onion and the roasted veggies.
Add the bay leaf, the chili and the rest of the herbs, and salt & pepper.
Boil until onion soft.
Add the sour cream and stop cooking.
Add the goat cheese and puree in food processor.
I had my bowl of soup with feta cheese and some more sage.
It was delicious warm and it’s just as good cold!
- Squash – Butternut Squash (pumpernickelandwasabi.wordpress.com)
- Make It: Roasted Acorn and Butternut Squash Soup (theheartyserving.com)
- Wow Your Guests with Acorn Squash Fondue (brit.co)
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