Roasted Acorn squash and Leek soup
Past few days are really depressing with the rain and storm. The cold weather is still here and I need something to warm up the day and make myself refresh. We love soup in our home, specially days like this… so I make soup all the time to warm up my day. This time I made soup using roasted acorn and leek and It was truly refreshing, creamy and delicious!
1 small acorn squash
1/4 th cup leek(light green and white part only)
1 big/2 small garlic cloves
1 1/2 Cup low sodium vegetable broth/ chicken broth
2 1/2 Cup water
pinch of basil
1/2 Tsp butter/ olive oil
salt as per taste
black pepper powder for taste
Preheat oven at 365 F. Wash and cut the acorn squash into half. Place it on a baking tray and bake/roast for 30-4o minutes. Meanwhile separate the layers of leek and wash them well with cold water as it tends to be sandy most of the time. roughly chop the while and light green part of leek. Chop garlic cloves.
When squash is done and cool enough to handle, scoop out the seeds and discard. Using spoon, scoop out all the flesh from skin. In a pan heat a butter, add chopped garlic and leek and saute for a minute. Add scooped flesh of acorn squash, saute for 30 seconds and add veg broth and half of water , stir well and simmer for 2-3 minutes. Using a blender bend it to a smooth. Add the remaining water and simmer it again for 2-3 minutes. a Adjust salt and pepper for taste, sprinkle some dry basil and serve hot to enjoy it on a rainy, cozy day.
1) One can scoop the seeds before putting squash into oven for baking.
2) I like thin soup so I added this much water to get the consistency I like, but one can change the quantity of water as per their desire.
3) One can add all broth instead of using water.