|Not So Magic Rice||04/09/18|
|Leaky Gut Syndrome Quackery||10/02/17|
|4 ways to protect your brain with diet||07/18/17|
|Chicken skin: to eat, or not to eat||06/19/17|
|Change is here||06/12/17|
|All "Dr. Tim Says..." Columns|
|How to make your own shrimp stock||10/09/17|
|Capers make it better||02/06/17|
|All "Chef Tim Says..." Columns|
The roasting brings out both the sweetness and savory flavor of acorn squash. This makes it the perfect ingredient for soup. The pureed soup is so rich and creamy and so simple you'll make it part of your regular meals.
I use Health Valley Fat Free Chicken Broth for my recipes. There are dozens of pre-made broths on the market but in taste tests this is a consistent winner. There's no fat and each cup has only 380 mg of sodium. This is a reasonable amount of salt. If this brand is not available to you look for one that has about 350 mg of sodium in each cup. When I use it I don't add the salt as there is enough in the broth.
Here's the recipe for Roasted Acorn Squash Soup without the pictures. You can print the recipe by clicking the print icon at the top of the right-hand column. Be sure to turn off any popup blockers, as it opens in a new window.
First, assemble the ingredients.
Left column, top to bottom: acorn squash, chicken broth. Middle column, top to bottom: olive oil, maple syrup, salt. Right column, top to bottom: black pepper, marjoram, shallot.