Not knowing it was going to be 70 (!!) degrees on February 1st I made more soup. Because, you know. Late January, early February — the calendar calls for soup. Not that I’m complaining about 70 degrees. Unseasonable weather, make yourself right at home.
The soup came together simply. I tossed the acorn squash (halved and seeded) in the oven the previous evening to cut back on prep time. I wasn’t sure what I’d be making, soup or pasta or other, so the squash went on its own. Had I been set on soup I would’ve roasted the sweet potatoes too. 400F for 45 minutes until softened and slightly browned.
At go-time, I sautéed a whole onion and two carrots (diced) in a tablespoon of oil and 2 tablespoons of butter. I salted to sweat the onions and sautéed until translucent before adding a diced sweet potato and a large clove of garlic (minced). I covered everything with 2-3 cups of vegetable stock and 1 cup of water. I also added a parmesan rind for depth of flavor.
The soup simmered for 30-40 minutes, until the potatoes were soft but not falling apart. I then scooped the roasted squash into the mix, removed the parmesan rind, and blended until smooth. Served with a drizzle of green olive oil and a dusting of freshly grated parmesan.
This soup is rich and creamy, even without any cream. The cheese rind imparted a wonderful flavor that you smell with each bite. It’s a sweet soup too, even without apples or sweetener. I shared it with my new coworkers and received rave reviews from all. It’s an easy, enjoyable meal. Be sure to have a hunk of crusty bread at the ready.
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