Italian Acorn Squash Soup
Italian Acorn Squash Soup is an moderately easy dinner. Made with 2 large acorn squash, 1 tsp. oil, 1 medium potato, cubed, 1/2 tsp. minced fresh thyme or 1/4 tsp. dried thyme and 1/4 c. milk, this recipe delivers authentic, satisfying flavors. A classic recipe that has been enjoyed for generations.
Split squash in half and scoop out strings and seed.
Cut squash in quarters and steam for 30 minutes or until very soft. Scoop out pulp and set aside.
In skillet, melt butter and add oil.
When hot, add onion and saute until wilted.
Add potatoes to skillet and stir.
Cook for 15 minutes.
Place potato mixture, stock and squash in large kettle.
Bring to a boil, then stir in thyme.
Simmer soup for 25 minutes.
Let cool slightly and purΓ©e in blender.
Return to kettle, stir in milk and heat again.
Serve hot with Parmesan cheese and parsley sprinkled on top.
π· Perfect Pairings
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