Acorn squash is a Fall/Winter vegetable that promotes the health of skin, hair, eyes, blood, and bone through vitamins A, C, B-6,and minerals: calcium, iron, and magnesium. Tasty and Easily prepared with a combination of a few common vegetables, herbs and spices.
1 Acorn Squash
2 Yellow Gold Potatoes
1 Celery stick
1 Tablespoon Salt
2 cups Water
1/2 teaspoon fresh Thyme (1/4 teaspoon ground Thyme)
1/4 cup Olive Oil
1 Garlic Clove peeled and minced
1/4 teaspoon Red Pepper Flakes
1 teaspoon Cinnamon (optional)
1 teaspoon half-half cream for flavor and decoration (optional)
Parsley for decoration
Wash, Peel, and quarter the following vegetables placing into a medium size sauce pan: acorn squash, potato, celery, onion.
Best to cut the acorn squash into quarters and peel the squash with a rigid potato peeler or pairing knife. Scoop out the seeds/fibers from the center and discard.
Add salt and 2 cups of water to pan of vegetables. On medium heat, cover pan, allow to simmer for 30 minutes. Remove from heat. Add: garlic, thyme, cinnamon, red pepper flakes, olive oil. Using either an Immersion Hand Blender, or Food P
rocessor, purée all ingredients. ladle soup into bowls, top off with a drizzle of cream, a dash of cinnamon, and top off with parsley.