Chef Chris Faulkner
Acorn Squash Soup
Acorn Squash Soup
Rated 5.0 stars by 1 users
Category
Soup & Stew
Servings
8 - 10 servings
Prep Time
15 minutes
Cook Time
1 hour
Author:
Chef Chris Faulkner
Ingredients
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3 Acorn Squash, cut in half and seeded
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3 tablespoons olive oil
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1 tablespoon minced garlic
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1 organic yellow onion, diced
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2 cups chicken stock
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1 bay leaf
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2 pints heavy cream
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1 teaspoon salt
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1/2 teaspoon black pepper
Directions
Preheat oven to 350°F. Roast squash for 30 minutes or until cooked. When slightly cool, scoop out flesh and set aside.
Sauté diced onion and garlic then season with salt & pepper. Blend squash and onions in the food processor until smooth. Add puréed squash and chicken stock to a large soup pot.
Bring to a boil then simmer with bay leaf and 5 spice.
Once complete whisk in heavy cream and bring to a gentle boil, season and serve.
Filed in:
Acorn Squash,
Acorn Squash Soup,
Bay Leaves,
Minced Garlic,
Organic Green Acorn Squash,
Organic Yellow Onion,
Soup & Stew