Prep 10 mins
Cook 10 mins
I don’t usually like squash. Someone gave me some home-grown acorn squash and I found this recipe to use them up. I like this! Use lots of nutmeg and any kind of squash (acorn, butternut, hubbard) you'd like. This freezes well. Add more broth for a thinner consistancy. Try adding some cooked wild rice. YUM!
- 2 acorn squash, cooked
- 2 tablespoons butter
- 1 small onion, diced
- 1⁄4 teaspoon salt
- 14 ounces vegetable broth or 14 ounces chicken broth
- 1⁄4 teaspoon nutmeg
- 1⁄8 teaspoon cayenne
- Melt butter in a saucepan and sauté the onion. Add squash pulp to onion. Add broth, nutmeg and cayenne.
- Bring to a boil. Reduce heat and simmer, uncovered for 10 minutes.
- Puree with a hand blender (or in batches in a regular blender). Serve hot.
Oh, I adore acorn squash and this soup was just the thing for a chilly fall day. It's thick and spiced just right. I added just about 1/4 cup fat free milk to thin it just a bit. This soup is good enough for a big holiday dinner or just your average lunch. Love it. Thanx!