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Steve's Acorn Squash Soup

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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

Details

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.

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