|
ACORN SQUASH SOUP
Acorn Squash 1 Onions chopped 1 Canola oil Apple peeled and chopped 1/2 Water 4 cups Vegetable soup powder 1/2 tbsp Sugar 1 tsp Salt and pepper Bread crumbs (optional) *No peanuts, tree nuts, milk, eggs, soy, wheat |
|
1. Heat the oven to 400F.
2. Pour the water to the oven tray about 1/3 inches high. Place washed and wet squash to the tray. Bake for 40 minutes.
3. Saute the onions in a medium size pot with canola oil in low-medium heat.
4. Add apples to the pot and add water. Cook in medium-high heat. Skim away any foams that rise on the surface of the soup.
5. Cook in low-medium heat with lid slightly sifted allowing steam to escape.
6. Take out the baked squash from the oven. Dip to the cold water to cool.
7. Peel the skin of the squash. Use knife or even just hands to do this.
8. Half the squash and spoon the seeds and gunk. Cut it into chunks and move to the soup.
9. Add soup powder and stir. Continue heating for 15 minutes.
10. Remove from heat and let it cool.
11. Move the soup to blender and puree the soup. Repeat if necessary.
12. Salt and pepper to taste.
13. Garnish with crust of the bread. (optional)
2. Pour the water to the oven tray about 1/3 inches high. Place washed and wet squash to the tray. Bake for 40 minutes.
3. Saute the onions in a medium size pot with canola oil in low-medium heat.
4. Add apples to the pot and add water. Cook in medium-high heat. Skim away any foams that rise on the surface of the soup.
5. Cook in low-medium heat with lid slightly sifted allowing steam to escape.
6. Take out the baked squash from the oven. Dip to the cold water to cool.
7. Peel the skin of the squash. Use knife or even just hands to do this.
8. Half the squash and spoon the seeds and gunk. Cut it into chunks and move to the soup.
9. Add soup powder and stir. Continue heating for 15 minutes.
10. Remove from heat and let it cool.
11. Move the soup to blender and puree the soup. Repeat if necessary.
12. Salt and pepper to taste.
13. Garnish with crust of the bread. (optional)
