Need another reason to love Squash?
Let’s be honest. Everything in fall is all about pumpkins and squash, and what good reason you need for making this hot yummy totally delicious soup. If you are squash lover, you must try our -Acorn Squash Soup not just for yourself but for your family, and watch how your kids will request for refill again and again.
Its easy to sneak a ton of vegetables into homemade soups, and it makes packing lunch the next day a cinch.
7 Cup stock or water
3 Whole acorn squash, peeled and chopped
2 Lg carrots, peeled and chopped
1 Lg yam, peeled and chopped
1 tsp ground ginger
1 tsp sage
2 Cup fresh or frozen corn kernels
In an 8-quart soup pot, bring the stock or water to a boil, and stir in all the ingredients except the corn. Cook on medium-high heat for 20 minutes, or until the squash is soft. Blend the soup in batches in a food processor or blender until smooth. Return to the pot, add the corn, and reheat on low for 10 minutes.