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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 10 |
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This recipe was inspired by a stuffed acorn squash dish that my family loves. I took the flavors and turned it into a creamy soup. Itâs holiday comfort food. Ingredients:
2 medium acorn squash, peeled and cut into 3/4-inch cubes |
4 medium firm pears, peeled and coarsely chopped |
3 celery ribs, thinly sliced |
1 large onion, finely chopped |
2 tablespoons butter, melted |
1 teaspoon dried thyme |
1 teaspoon salt |
1/2 teaspoon dried sage leaves |
1/2 teaspoon pepper |
1 carton (48 ounces) chicken broth |
Directions:
1. In a large bowl, combine the first nine ingredients; toss to coat. Transfer to a greased shallow roasting pan. Roast at 375° for 1-1/4 hours or until squash is tender, stirring occasionally.
2. Cool slightly. In a food processor, process squash mixture with broth in batches until smooth. Transfer to a Dutch oven; heat through, stirring occasionally. Yield: 10 servings (2-1/2 quarts).
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