acorn squash soup

Author of this recipe: Ashley Lesneski

acorn squash soup

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Ingredients

• Acorn Squash, Water, Salt

Steps

1. To make acorn squash soup, you'll first need to prepare the squash. Peel and slice the spuds and cut them in half lengthwise. Cut each half into quarters. Place the quartered squash halves in the soup pot and cover with water. Bring the water to boil, then reduce the heat to medium-low and simmer for 20 minutes. Remove the pot from the stove and add the chopped onions, carrots, and celery. Simmer for an additional 10 minutes, or until the onions are translucent and the vegetables are heated through. Add the cream and season with salt and pepper to taste. Serve warm or at room temperature.

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