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Acorn squash soup

Acorn squash soup

Oct 13 2022

u

30 mn

Serves 5

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!

Ingredients

  • 1 acorn squash
  • 1 jar of diced tomatoes
  • 1 mirepoix ( 2 carrots, 1 onion, 2 celery stalks all peeled, washed and chopped)
  • 4-5 cups of stock
  • 1 can of white beans
  • 2-3 tbsp of olive oil
  • Salt and pepper to taste
  • Fresh parmesan to grate on top
  • Creamy pesto topping: 1/4 cup of greek yogurt with 1-2 tsp pesto sauce

Directions

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!

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