This is one of my favorite soups. I've added a few variations, too - to help make it one of yours.
Comments, suggestions and of course -ratings and votes- are greatly appreciated!
Step 1: Gather Your Ingredients
3 medium sized fresh Acorn Squash
2 Tablespoons olive oil
1 medium onion, chopped
3 cloves garlic, crushed and chopped
1 1/2 quarts water
1 lemon squeezed
2 cups each frozen peas, sliced carrots and sliced summer squash
1) 14.5 oz. can whole peeled tomatoes
1/2 teaspoon oregano
Dash of black pepper
1 Tablespoon vegetarian soup base
For Acorn squash: Your favorite winter squash, about 3 cups cooked or 2) 12 oz. packages frozen winter squash
For fresh garlic: 1/2 teaspoon garlic powder
For fresh lemon: 3 Tablespoons lemon juice
For frozen veggies: Fresh peas and carrots may be substituted. Fresh summer squash may not hold up well.
For canned tomatoes: 4-6 fresh chopped Roma or paste type tomatoes, covered in tomato juice.
For vegetarian soup base: Chicken base may be used.