Thursday, November 17, 2011

Soup for You, and Me

I've had a acorn squash hangin' in my fruit bowl for a few weeks and I've got to eat it before it goes bad! Never, ever, ever, ever let fresh produce go bad! I was in the mood for soup so I decided to make it into a bisque.  Acorn squash and apple bisque is on the menu!

Ingredients:
Acorn squash
1 apple
1 clove of garlic
1 carton veggie stock
Cinnamon
Brown Sugar
Olive oil
S&P


Slice length-wise, scoop out the seeds and goopy stuff


Bake upside down in 1 inch of water, covered with tin foil at 375*F.  In a sauce pan add about a tablespoon of Olive oil and saute the garlic. Add the vegetable stock.  After about 45 minutes (or until a fork easily punctures the squash's skin) spoon out the squash and add it to the sauce pan.  Stir in brown sugar (probably 3 tablespoons), a couple dashes of Cinnamon and salt and pepper. Peel and dice an apple and add that too.  I let this simmer for a while and stir occasionally.  I pureed mine in the blender to make it smoother, but that's optional.


Yummy! I also made some sweet and salty croutons out of cranberry bread that was in my freezer.


Check out my cool new soup bowls/giant mugs I got today! OK, I'll be honest, they are the real reason I wanted to make soup tonight :)

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