Monday, March 4, 2013

Recipe: Roasted Acorn Squash and Leek Soup

This recipe is to die for! I love, love, LOVE anything to do with onions so I really made sure I didn't lose this recipe. I would absolutely recommend doubling or tripling this recipe and freezing it for later! I didn't use fat free chicken broth, but another option would be to make your own chicken broth. The ingredients are minimal and it is totally worth the wait!

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  • 2 acorn squash
  • 1 tbsp butter (vegans use olive oil)
  • 1 (about 1 cup) large leek, light green and white part only
  • 4 cups fat free, low sodium chicken broth (vegans use vegetable stock)
  • 2 tbsp pepitas (raw pumpkin seeds)
  • 2 tbsp chopped chives
Preheat oven to 350°.

Cut acorn squash in half and bake until tender, about 40 - 45 minutes. Remove from the oven.

Meanwhile, discard dark green part of the leek. Leeks usually tend to be sandy, so I like to clean them well by separating the layers and washing them well under cold water. Chop leeks and sauté in a large pot with butter or oil over medium low heat until tender, about 5 minutes.

When squash is cool enough to handle, scoop out seeds and discard. Scoop out the flesh from the skin and add to the pot with leeks.  

Add about 2/3 of the chicken stock to the pot; stir well and simmer about 5 minutes. Using an immersion blender or a regular blender, blend soup until smooth. Add remaining broth and simmer a few more minutes. Adjust salt and pepper to taste. Garnish with pepitas and chopped chives.

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