I am moving right along with my 26 soups challenge (as part of my yearly birthday goals) and this weekend I made an unbelievably delicious roasted acorn squash and leek soup.
And - you guessed it - it was simple, quick and easy to make! The recipe is from Skinnytaste (which inspired my 30 Days to Skinny... The Tasty Way! challenge). I did alter it a bit from the original recipe (found here), but the ingredients are as follows:
2 acorn squash
1 tbsp of butter
1 large leek
3 cups fat free chicken stock
secret ingredient, to taste
First, slice the 2 acorn squash in half and place them on a cookie sheet in the oven for 45 minutes at 350 degrees.
Then, wait until the squash is cool enough to handle before moving on to the next steps.
After the squash is cool, chop up the white part of your leek and saute with the tbsp of butter in a medium saucepan over medium-high heat for approx. 5 minutes. Then, scoop out and discard the seeds from the cooled squash and scoop the remaining squash from the skin into the pan. Then, add the chicken stock to the pan and simmer for about 10 minutes.
After simmering, use a blender to puree the soup. All of the soup should fit into the blender to blend. Then, return the soup to the pot (or to a large serving bowl - I found the pot was easier) to serve.
Finally, I added just a few drops of my secret ingredient...
Heavy Cream! The soup was delicious on it own, but I really think the drops of heavy cream enhance the soup's flavor. You may want to add a dash of salt or pepper if that's your thing. And voila! Roasted acorn squash and leek soup!
Mmm! So good! And it's even great chilled! The recipe is supposed to make 4 servings, at about 1 and 1/4 cup per serving, but at only about 150 calories per serving, I think it's safe to say that this soup really does best as 2 servings, 2 and 1/2 cups per serving and at about 300 cals per serving.
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