Tuesday, September 21, 2010

Harvest Moon Soup

Harvest Moon Soup

1. Bake one acorn squash.

2. As the squash bakes chop:

1 onion
1 cup carrots
3-4 stalks celery with leaves.

3. Add the onion, carrots and celery to a pot with a tablespoon of olive oil. Sauté until soft and onions are transparent.

4. Slowly add:

1 32 oz can or box of chicken or veggie broth, you may need a bit more if the barely soaks up too much.
1 can of diced tomatoes with or without chili’s
2 chopped fresh tomatoes
½ c barely
2 T chopped garlic
Herbs and spices of you’re choosing.

5. Bring the mix to a boil and let it cook until the barely and carrots are ready.

6. When the squash is ready remove from heat and de-shell, add squash to soup, heat until all is up to temperature and well blended.

7. Top with cheese and/or sour cream if desired.

No comments:

Post a Comment