Dinner tonight was AMAZING! Really. I'm trying to incorporate more vegetarian meals in our dinner routine both for health and for expense. I've encountered resistance from just about everyone in the family except the baby - she's happy to eat anything. My darling husband, Mr MacGuyver on the other hand insists on meat - protein for him he says. I think he might be finally softening after a few really good meatless meals we've had.
Tonight was one of them. Acorn Squash Soup that was delicious...creamy, tangy, sweet. So many flavors, it was hard to pin down and perfect for a cold night after everyone had played outside all afternoon. The recipe is pretty easy too, which always makes me happy on weekends when I really want/need to do other things besides cook. I'm guessing I'm the odd-ball there because most of you probably want fast dinners on weeknights. With homeschooling and really limiting what are kids are in involved in, weeknights are actually easier for me. I can start dinner anytime after 4pm when the baby wakes up, so I have plenty of time.
Weekends are are another story. There is NEVER enough time on the weekend. I want to play games with the kids, work in the yard, work on the computer, go on adventures, everything gets done on weekends around here. Whichever night you choose, this soup is one you should pin, stumble, or bookmark for an easy dinner meal.
Acorn Squash Soup with a Lime Twist
Adapted from Sargento's Website
2 large acorn squash
2 Tbsp. butter or margarine
1 small onion, chopped
1 can chicken or vegetable broth
1/4 tsp. nutmeg
1/4 tsp. salt
4 slices Parmesan cheese
Place whole squash on paper towel in microwave oven; cook on HIGH 5 minutes. Turn over; continue cooking 4 minutes more or until squash is barely tender when pierced with a knife. Let stand 5 minutes. Melt butter in large saucepan over medium heat. Add onion; cook 8 minutes or until onion is soft, stirring occasionally. Cut squash in half; scoop out and discard seeds and membrane. Keeping squash shell intact, scoop out flesh, leaving 1/4-inch thick shell. Add squash pulp to onion mixture; cook 1 minute. Add chicken broth, nutmeg and, if desired, cayenne pepper and salt; bring to a boil. Reduce heat; simmer, uncovered, 10 minutes or until squash is very tender, stirring occasionally. Transfer squash mixture to food processor or blender; process until smooth. Reheat soup until very hot. Arrange squash shells, cut sides up, in ovenproof bowls; place bowls on baking sheet; fill with hot soup. Top with toast and cheese. Place under preheated broiler 5 inches from heat; broil 3 minutes or until cheese is melted and golden brown.