My aunt sent me a great fall soup recipe which I tweeked just a bit and it turned out amazing!
Roasted Butternut Acorn Squash Soup
1 small butternut squash
1 small acorn squash
1 onion
4 cups chicken stock
Salt
Pepper
1/8th cup packed brown sugar
Dash cinnamon
3/4ths of a brick of cream cheese
1/2 stick of butter browned
Slice your squash in half and remove seeds. Cut onion in half. You don't even have to remove skin. Lay face down on lined greased cookie sheet. Roast your squashs and onion at 350 until done about 40 min. Cool and scrape out insides of squash and peel the skin off the onion. Place everything in your vitamix and blend until smooth hot and bubbly. If you have to do it in batches just blend til smooth and heat on the stove in a sauce pan.
No comments:
Post a Comment