Sunday, December 28, 2014

Acorn Squash Soup


Hello everyone! I hope you all had a fabulous Christmas holiday! I had a wonderful week of family, friends, and scrumptious eats! Not to mention all the great gifts I received this year!

Here are a few of them!

Last night my boyfriend and I tried out my immersion blender. I was so excited to receive this gift, especially after my kitchen escapades during my 5-Day Veggie Challenge. I found that pureeing veggies into soups can be a great quick, healthy meal. However doing so with a standard blender is not very efficient.

I heard using a immersion blender would do a much better job at giving my soups a smooth, velvety consistency. So I thought I would try this theory out on my acorn squash soup.


Results: The immersion blender passed with flying colors!! It did SO much better at pureeing my soup than a traditional blender. I could not be more excited about adding this gadget to my kitchen "toolbox."

This awesome gift from my boyfriend also came with a chopper and whisk attachment, so it should be plenty easy to come up with an excuse to use it! Now it will be easier than ever to make these delicious soups!

What I also love about making soups is you can throw in just about any vegetable! So if you need a meal to clean out your fridge or pantry, these soups are a great go-to! Feel free to play around with this recipe and add in whatever other veggies you would like.

Acorn Squash Soup
Dairy-Free, Gluten-Free, Vegetarian, Vegan
Serves 4-5


You Need:
1 acorn squash, cubed
1 celery stalk
1 turnip
2 large carrots
1 cup of chopped onions (fresh or frozen)
2 cups of vegetable broth
2 tbsp of olive oil
1 tbsp of chopped fresh parsley
1 tbsp of chopped fresh sage
Salt & pepper to taste

Directions:
Chop all vegetables and herbs. 
Add broth, olive oil, vegetables, and herbs to a large pot. Bring to a boil then reduce to simmer.


Simmer for 30 minutes or until vegetables are soft.
Remove from heat and blend with immersion blender. 


Add in salt and pepper to taste.
Garnish with fresh parsley or carrot curl.


It is so much fun experimenting with different vegetable and herb combinations! You can also substitute the acorn squash with butternut or even sweet potato. And if you want it a little creamy, add in some coconut or almond milk!

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What is your favorite soup recipe? :-D






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