Acorn Squash soup

This is a Tammy Original recipe. :) YUMMMMMY!!

1 an acorn squash - cut in half and chopped into chunks

4 tbsp butter

1 tbsp olive oil

1-2 onions diced

3 cloves garlic diced

2 carrots (medium to small) diced

2 celery stalk diced

1-2 cups heavy cream (or milk)

1 3/4  box chicken stock

Nutmeg – sprinkling

Cilantro – rough chopped

Salt & Pepper to taste

Directions:
Place onions and garlic in pan and saute until starting to turn a little golden. Add in other veggies - including squash - salt and pepper to taste. Saute for another 5 - 10 minutes to start softening the veggies. Add in the chicken stock - you want it to just cover the veggies. Let simmer on stove on medium low heat for about 15 minutes. Stir periodically. Place in blender or use Emulsion Blender and blend it until smooth. Check to see if it needs salt - Add cream. You can serve with cilantro (chopped) and sprinkled over the top of the soup and a dash of nutmeg, a sprinkle of salt & pepper – DELICIOUS!!

Would freeze really well in a zipper baggy!!

Make it a great one!!

About Tammy: Daughter, Sister, Wife, Homeschooling Mother of 7 (ages: G13, G12, B10, G7, B6, B3, G2). Stepmom of 2. Mother in law to two, Grandma to Peyton, Mattix and Andrew. Writer at BellaOnline. Blogger at Latter-Day Homeschool and JuddzWorld!! Happy & Satisfied!!