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Categories:Viewed: 23 - Published at: 7 years ago
Ingredients
- 2 large acorn squash
- 1 tsp. oil
- 1 medium potato, cubed
- 1/2 tsp. minced fresh thyme or 1/4 tsp. dried thyme
- 1/4 c. milk
- 1 Tbsp. minced fresh parsley
- 1 Tbsp. butter
- 1 small onion, chopped
- 2 1/2 c. chicken stock
- 1/4 c. Parmesan cheese
Method
- Split squash in half and scoop out strings and seed.
- Cut squash in quarters and steam for 30 minutes or until
- very soft. Scoop out pulp and set aside.
- In skillet, melt butter and add oil.
- When hot, add onion and saute until wilted.
- Add potatoes to skillet and stir.
- Cook for 15 minutes.
- Place potato mixture, stock and squash in large kettle.
- Bring to a boil, then stir in thyme.
- Simmer soup for 25 minutes.
- Let cool slightly and puree in blender.
- Return to kettle, stir in milk and heat again.
- Serve hot with Parmesan cheese and parsley sprinkled on top.
