Steve's Acorn Squash Soup

By Steve-3

Ingredients

• two leeks (white part only, cleaned and sliced)
• 1/2 cup of chopped yellow onion
• If I have some celery, I add about a 1/4 cup, chopped, or celery salt
• 1/2 tbsp. chopped garlic
• pinch of oregano
• pinch of thyme
• pinch of basil
• If I have some shallots, I add them as well
• a little salt
• two or three sweet potatoes
• I add 3 or 4 cups chicken broth to cover everything in the stockpot, including the sweet potatoes.
• I also add one to two cups of soy or rice milk Beth keeps around. (from Marilu Henner’s recipe).
• The original cooking class I took, said to add one tablespoon of tomato paste, but I usually use ketchup because I don’t want to waste a small can of paste. (oops, now Beth knows)
• Add a little pepper to taste
• You can add some Tabasco if you want

Preparation

Step 1

Cut 2 lb of squash, remove seeds, season with cinnamon, nutmeg, (honey is ok too), and place face down in baking pan with ½ inch of water. Cover with foil and cook on 3500 or 4000 for about a half hour to ¾ hour (squash will be soft).

In stock pot, add a little butter or Pam and cook or brown
two leeks (white part only, cleaned and sliced)
½ cup of chopped yellow onion
If I have some celery, I add about a ¼ cup, chopped, or celery salt
½ tbsp. chopped garlic
pinch of oregano
pinch of thyme
pinch of basil
If I have some shallots, I add them as well
a little salt

I usually cook the above for about ten to fifteen minutes
While this is cooking I peel and dice two or three sweet potatoes

I add 3 or 4 cups chicken broth to cover everything in the stockpot, including the sweet potatoes. Bring to a boil and simmer for 20 to 30 minutes.
I also add one to two cups of soy or rice milk Beth keeps around. (from Marilu Henner’s recipe).
The original cooking class I took, said to add one tablespoon of tomato paste, but I usually use ketchup because I don’t want to waste a small can of paste. (oops, now Beth knows)
Add a little pepper to taste
You can add some Tabasco if you want

Scoop out squash with juices and add to stock.

Puree. Do not boil, but let it steep for a few minutes.

Serve hot, enjoy.
Garnish with chives or pumpkin seeds if desired.