WIPE THE SIDE OF THAT F’ING BOWL!!!! ugh.
Equipment:
- Stock pot
- Ladle
- Immersion blender
- Baking sheet
Ingredients:
- Butternut Squash, peeled and medium diced
- Acorn Squash, peeled and medium diced
- 1 large white onion, medium diced
- Bacon, small diced
- Carrots, medium diced
- Celery, medium diced
- White Wine
- Chicken stock
- Cinnamon, ground
- Clove, ground
- Tarragon
- Salt and pepper, to taste
- Parsley, minced
- Garlic bread, for garnish
Procedure:
- Roast squash for 35-40 minutes in the oven at 375F
- In stock pot render bacon then remove and leave fat in stock pot
- Sweat the onions, carrots, and celery
- Deglaze with white wine
- Add squash, chicken stock, and seasonings then simmer for about an hour
- Use immersion blender while soup is in pot and make sure you don’t have any chunks then adjust seasonings
- Serve in bowl, garnish with parsley and bread
Eric
Every fall I HAVE to make an acorn squash dish. I’ve never done a soup. Did you combine squashes for flavor or because its tough to get enough flesh out of the acorn. Thanks!
I want you to fix me the soup for me and I’ll make sure that you don’t even have to worry about cleaning the edge or the side of the bowl for me. I will take care of the cleaning.