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Rich Acorn Squash Soup Recipe

Ingredients

1 pound whole acorn squash, cleaned and diced

1 tablespoon olive oil

1 cup thinly sliced celery

1/2 cup sliced mushrooms

1/2 cup chopped onion

1 teaspoon salt

3 cups milk

1 1/2 cups water

1 cup water

4 cloves garlic, minced

1 egg

1 cup vegetable oil

1 tablespoon chopped fresh parsley

1/8 teaspoon ground black pepper

1/4 cup chopped cherries

Directions

In a large stockpot or saucepan, combine olive oil, celery and mushrooms. Heat over medium heat. Cook, stirring occasionally, until vegetables are tender.

Lower heat to a low level. Add the water, continue to heat and stir, and stir until mixed.

The flour and salt can be easily added if necessary. Reduce heat to a medium low heat, gradually layering the rice. Let mixture thicken. Then stir in the milk. Reduce heat to low and cook, stirring occasionally, until thickened.

On a small plate, mix together the 1 1/2 cup of sour cream with the cleaned and diced acorn squash, mushroom and onion; sprinkle over the material for broiling.

Bake in the preheated oven for 60 to 65 minutes, stirring occasionally. Cool before serving.