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To me, soups are a personal thing. The flavor combinations are endless and beautiful. This is one of my favorite soups. I've added a few variations...
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 wate...
Note: If substituting frozen squash, skip to step #4. Slice squash in half. Use a fork to 'score' the membrane for easier removal. Use a spoon to rem...
Place squash in a glass dish and fill half way with water. Place lid on top. If using a roasting or cake pan, place squash cut-side down and add wate...
Sprinkle olive oil in skillet over med-high heat. Chop onions easier by first slicing onion in half. Next, slice lengthwise as in photo. Then while h...
Crush garlic with the heal of your hand pressing down on the knife. Peel. Slice thin, then chop. Add to skillet. If using garlic powder, skip this s...
Saute the onions and garlic until the onions start to become clear and slightly browned. This step brings out the flavor of the onions.
Add 1 1/2 quarts water to a stock pot. Drain the juice from the canned tomatoes into the pot. Crush the tomatoes by hand, or by slicing in the can. Ad...
Squeeze the juice of one whole lemon. Lemon 'brightens up' the flavors of the other ingredients.
Strain the lemon juice over the pot to remove any seeds. Add frozen veggies, garlic and onions, and spices. Add the soup base and simmer, stirring oc...
Remove the squash from the oven and allow to cool. Carefully vent any steam, as it will be hot! You can do this while you are performing the previous...
When the squash is cool enough to touch, scoop it from the peel with a spoon. Add to soup pot.
Simmer over low heat for as long as possible, or at least 2 hours. I prefer to make ahead and reheat the next day. Note: If you are making ahead, su...
~ Top w/ grated Parmesan or Romano Cheese ~ Vary the frozen veggies as your taste prefers- consider green and red peppers, celery and corn ~ For a mor...
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Posted:
Jan 16, 2011
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