Roasted acorn squash soup – The cook may be jittery, but the soup is smooth

Just using up some fridge remainders – nothing but staples. Very ordinary soup but tasty and light. 

Roasted Acorn Squash Soup

• 2 T butter
• 1 onion, chopped
• 2 cloves of garlic, finely minced
• 2-3 stalks celery, chopped
• 4 carrots, chopped
• 1 squash – peeled, seeded, and cubed after baking or roasting for 45 minutes until softened
• 4 c chicken stock
• freshly ground black pepper
• 1/4 c plain yogurt
• 2-3 T chopped dill

Melt the butter in a large pot, and cook the onion and celery on low heat in a covered large pot for about 5 minutes.  Add the garlic and carrot, cooking covered until softened.  Pour in enough of the chicken stock to cover vegetables. Season with pepper. Bring to a boil. Reduce heat to low, cover pot, and simmer 40 minutes, or until all vegetables are tender.  Add the squash, cut into chunks, in the last 5 minutes. Transfer the soup to a blender, or use a hand-held blender in the pot after the soup cools a bit, and blend until smooth. Return to pot, and mix in any remaining stock to attain desired consistency. Tastes perfect left at a thick consistency as it is light and creamy.

Garnish with a dollop of plain yogurt and some chopped dill.

Roasted Acorn Squash Soup Print Ready Recipe

I know it was good because my husband requested seconds.  Proof positive.

Being kid-less, with everyone far-flung, this blog makes me feel like I’m feeding my family from afar. Who knows, maybe they’ll even try a recipe or two.