Since acorn squashes are smaller (and prettier) use these as the bowl for your soup. For the actual soup, roast some hearty butternut squash. This would be the perfect first course for your Thanksgiving feast and would really impress your picky in-laws too!
Creamy squash soup served in a squash
- 4 small acorn squashes, gutted and cleaned
- 2 tablespoons butter
- 3-1/2 cups cubed butternut squash
- 2/3 cup chopped carrots
- 1/3 cup chopped celery
- 1/4 cup chopped onions
- 3 cloves garlic, chopped
- 2 cups low-sodium chicken broth
- 1/2 cup light cream
- Dash of salt
- 1 tablespoon oregano
- Heat the butter in a large pot over medium-high heat. Add the onions, squash, carrots and celery and cook for about 3 minutes, or until fragrant. Add the garlic and cook another 3 for 4 minutes. Add the broth and bring the mixture to a boil. Reduce the heat and let simmer for about 10 minutes or until the vegetables are soft.
- Transfer the mixture to a food processor. Pulse on low until smooth. Gradually add in the cream, salt and oregano and pulse until velvety smooth.
- Pour the mixture into the hollowed out acorn squashes and garnish with sour cream.