Gluten Free Roasted Acorn Squash Soup

Ingredients:

• 1 1/2 recipes Gluten Free Roasted Garlic Parmesan Acorn Squash
• 1 Tablespoon olive oil (I used light in flavor)
• 1 medium to large yellow onion, chopped
• 1 large garlic cloves, minced or grated
• 4 - 5 cups gluten free chicken broth* (Better Than Bullion, O Organic, etc.) (or vegetable broth for vegetarian/vegan)
• 1/4 teaspoon ground pepper

Instructions:

1. Roast two acorns according to the instructions in the above recipe and use about 4 1/2 pounds in this soup, about 3/4 of the recipe. I serve about half of squash roasted and use the rest for soup.
2. Add the oil to a large, heavy pot and heat over medium heat.
3. Add onion and saute over low heat until tender, about 7 minutes.
4. Add garlic and stir. Saute for about 30 seconds.
5. Add squash and mash down a bit.
6. Add broth and pepper and cook over low heat for about 30 minutes, mashing the pieces using the back of a wooden spoon.
7. Puree using a handheld immersion blender or allow to cool and puree in batches using a countertop blender.
8. Serve garnished with fresh herbs, sour cream, and/or gluten free bacon bits (Hormel or homemade using Hormel Black Label or Applegate). If desired, add some Schar's GlutenFree Bread Sticks.

Tips

© Copyrighted 2009 - 2016. Wilkins Publishers. All rights reserved. All content, photos and images are copyrighted by us or their respective owners. You must obtain permission by their owners before using any of them.