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Soup & Stew
Mexican
4 - 6 servings
30 minutes
20 minutes
4 cups Organic Green Acorn Squash
1 large organic yellow onion, peeled and chopped
2 tablespoons pure olive oil
4 cups vegetable stock
1 tablespoon lemon juice
1/2 cup heavy cream
1 teaspoon kosher salt
1/4 teaspoon crushed red pepper
In a covered container with 3/4 cup water, steam (about 15 minutes) or microwave (about 10 minutes) raw vegetable until soft.
Transfer with the cooking water to a processor or blender. Puree and set aside.
Put olive oil and chopped onion in a large saucepan over medium heat and cook until the onion is softened and translucent, about 6 minutes.
Add it to the puree and process again until the mixture is completely smooth.
Return to the saucepan with the heat on medium low.
Add the remaining ingredients, except garnish, and simmer, stirring continuously, until the soup has thickened slightly and all the flavors have blended, about 10 minutes.
If you have a juicer, add uncooked vegetable juice at this point and continue to simmer until it is heated. Taste and add salt if necessary.
