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!
Click here for the original link (found on SkinnyTaste.com)
Ingredients:
- 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
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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