Acorn Squash Soup

Acorn Squash Soup-perfect for a cold day

Make a vegetable stock:

 

2-3 large carrots

1/2 onion

any other vegetable scraps

 

 

Simmer stock for 30 minutes. Strain out vegetable and add to there ingredients to the stock.

 

1 celeriac root, chopped roughly (or half a large one)

2 acorn squashes

1/2 yellow onion

1/4 t salt (optional) or 1 t white miso

1 t fresh dill

 

Roast Acorn Squashes whole in the oven for 45 minutes. Remove from oven and cut in half.

 

Saute the onions until translucent in olive oil. Add the celeriac root and saute in a covered saucepan

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