Delicata And Acorn Squash Soup

  1. In a large 6- to 8-quart pot, combine all ingredients except the chicken or vegetable stock, hazelnut oil & creme fraiche or sour cream. Pour enough stock over the vegetables to cover them. Bring to a boil, reduce heat to a simmer, and cook for 30 minutes.
  2. Let soup cool briefly. Using food processor, blender, or Vita-Mix, puree soup in batches until smooth. Return soup to the pot, correct seasonings, and warm to serving temperature.
  3. Ladle soup into warm soup bowls. Drizzle each serving with a tablespoon of hazelnut or pumpkin seed oil and finish with a dollop of creme fraiche or sour cream.

acorn squash, butter, sweet onion, garlic, gold potatoes, tomatoes, flat leaf parsley, bay leaves, thyme, fresh marjoram, summer, olive oil, chicken, salt, fresh ground black pepper, hazelnut oil, creme fraiche

Taken from www.food.com/recipe/delicata-and-acorn-squash-soup-177280 (may not work)

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