Acorn Squash & Sweet Potato Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 acorn squash
1 sweet potato
1 small onion chopped
2-3 cloves garlic chopped
1 bunch fresh coriander chopped
1 c. chicken or vegetable stock
1 T. olive oil
1 c. orange juice mixture below.
Note I use left over juice, 1 cup, from the baked acorn squash with oranges that we had several nights ago. But you can substitute with the following
1 t. cinnamon
1/2 t. nutmeg
2 T. maple syrup
3 T. butter
1 c. orange juice
Heat mixture until ingredients are dissolved.
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Directions: |
Directions:Quarter acorn squash and sweet potato and put in saucepan with enough water to cover. Boil until soft. When cool enough to handle peel squash and sweet potato. Puree in food processor. Melt 2T of butter in saucepan add squash puree and orange juice mixture. Bring to boil and then add chicken stock. Return to boil then turn down heat to medium. In small skillet melt 1T butter with 1T olive oil. Saute onion, garlic and coriander until tender then add to squash mixture. Cook on low for 15 minutes. Serve with a dollop of sour cream and fresh chopped coriander |
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Number Of
Servings: |
Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:30 min |
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