Acorn squash soup
Oct 13 2022
As you know I love soups mostly all year long... Sometimes I crave something that I can chew on so I make a chunky veggie soup... This is the first time I am making acorn squash this way and have to say that I LOVE it!!! This is definitely come back a few times on my meal plan this winter!
I made this 'creamy pesto' to spoon on top of and it is delicious!
In a large pot heat up the olive oil and cook the mirepoix on medium for a good 5-7 minutes until fragrant.
Meanwhile, thoroughly wash the acorn squash, remove the ends and cut in 2 (be really careful here as it gets tricky). Cut into chunk (bite size pieces).
Toss together with the mirepoix, some salt and pepper. Add in the stock and tomatoes, bring to boil then lower to simmer for 15-20 minutes until squash is soft ( you should be able to easily pierce a from through it). Add the white beans to warm up. Taste and adapt seasoning. spoon some of the creamy pesto for a burst of flavor!
Serve with freshly grated parmesan on top and enjoy!