Squash soup

There's nothing like squash soup for dinner on a crisp, autumn evening.

This is a super easy recipe with 3 major ingredients. And yeah, it looks a little like baby food. But it's delicious! Promise.

Effort required: 1/4 assed (YES!)

Here's what you need and how you do it

1 acorn squash

2-3 cups of warmed chicken broth

One head garlic

Olive oil

Thyme

Salt

Pepper

Preheat oven to 350 degrees.

Cut squash in half, scoop out seeds and bake, meat side down, in a shallow pan of water for 45 minutes to one hour.

About 30 minutes into the baking of squash, cut off the top of garlic head, place garlic on aluminum foil and drizzle with olive oil. Wrap in the foil and roast in oven until soft.

Pour chicken broth into blender or food processor. When squash is cooked, scoop out meat and add to blender. Squeeze out about half of roasted garlic and add to blender (save the rest of garlic, mix with salt and butter and serve on warm french bread).

Add thyme, salt and pepper to taste. Blend. Serve. Mmmm.

*This goes nicely with the Chipotle Chicken Salad.*

Comments

[Laura R.]

My favorite thing to do with Squash soup (whether homemade or store bought) is to add a dash of milk (or cream) and hot sauce. The texture is creamier and the heat makes it such a great comfort food.