16 January, 2011

Acorn Squash and Potato Soup

The Dread-Pirate Sparsebeard came up with a wonderful, nutritious soup today, and I've been asked to share the recipe.

5 small potatoes (peeled and chopped)
1 litre of chicken stock (low-sodium, organic and grass-fed, if possible)
1 acorn squash (cooked and chopped)
2 Tbsp. Olive Oil
1/4 of a large, sweet onion (or 1/2 small) minced
@ 1 tsp. dried basil, crumbled into pot
1/4 - 1/2 tsp. dried thyme (we used powdered, but you could use fresh or dried leaves)
4 cloves garlic (which we left out: hubby is allergic to it)
1 celery rib (we used the large, ribbed stalks from our red chard)
1/4 c. dry white wine (or cooking wine)
salt and white pepper to taste (we used sea salt and 1/4 tsp. ground black pepper)

You could saute' the onion in olive oil, but Hubby tossed everything in the pot together and cooked it till the squash and chopped potato were softened. Then he blended and smashed them with a potato masher.

Add a little more chicken broth if needed, to bring to your desired consistency. We like it a little thick and creamy, like a bisque.

I don't use milk or cheese, so this is a great vegan alternative, substituting the chicken broth with veggie broth, of course. Hubby likes to grate some cheese over the top of his serving.



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