- 1 acorn squash-smaller size one if available
- 2 Tbsp. canola oil
- 1 C. onions-diced
- 1/2 C. celery-diced
- 1/2 C. carrots-diced
- 1/2 C. apples-diced
- 3 C. chicken or vegetable broth
- To taste salt and black pepper
Slice squash in half, scoop seeds out (seeds may be toasted and used for garnish) and place cut side down on cookie sheet. Moisten pan with less than 1/4” of water, cover with foil, and roast in 400°F. oven for 45 minutes or until tender. When tender, flip squash over, let cool slightly, and scoop out the roasted squash meat.
In soup pot over medium high heat, add olive oil. Add the onions, celery, carrots and apples. Cook for about 4 minutes or until softened and sweet smelling. Add the roasted acorn squash, the chicken broth and apple juice. Bring to a boil and simmer for about 15 minutes until all ingredients are tender.
Transfer soup to blender or use a hand blender to purée soup to desired consistency. Season to taste with salt and pepper. Garnish with a dollop of sour cream or Greek yogurt and toasted squash seeds.
This recipe serves four people.
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