I have had this huge acorn squash sitting on my counter, staring at me, for a few days now.  So I decided to make some soup with it.  There is a recipe, from a friends blog, that I’ve been wanting to try.  So I sliced the acorn in half.  I scooped out it’s guts and popped it in the oven to roast.  It roasted for about an hour.  I separated the flesh from the skin and discarded the skin.  There was so much squash that I had to divide it (So I still have half a squash in my fridge).  I took  2 carrots, half an onion, and  1/2 inch ginger root and sauted them in a large sauce pan.  Then I added 3 cups of chicken stock brought it up to a boil.  Then I brought down the temp to a simmer.  I simmered it for about 30 minutes and added the squash and simmered for another 30 minutes.  I used a stick blender to blend it into a smooth texture.  Then I add a 1/2 cup of cream.

I really enjoyed this soup. I also really love squash.  My family, on the other hand, could have done without.  Levi took one bite and you would have thought I was trying to poison him.  I had only gave them a little so after they ate what they had I peeled and chopped two cucumbers.  They devoured the cucumbers in no time.  Corey impressed me.  He ate the soup and didn’t complain one bit.  After dinner I asked what he thought and he said that he doesn’t like squash.

Thanks KellyAnne for the recipe.  I really enjoyed this soup.  It’s really too bad I probably won’t get another chance to eat it again.  Meanwhile I still have half of a squash that, apparently, I have to eat all by myself.  Acorn Squash is a good source of Vitamin C.