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Cook the Issue 2010

Cook the Issue 2010: Acorn Squash soup with Sage-Cheddar croutons

By Pielove, member

September 20th, 2010

My CSA box is full of squash.  No pumpkins (yet), just squash everywhere.  That's okay, because I find that pumpkin is often too sweet for soup-- I don't want a soup that tastes like liquid pumpkin pie.  For this soup I used acorn squash, which I roasted first to make them easier to peel.  Then I threw all the ingredients into the slow cooker while I volunteered in my daughter's school, came home, whirred it with the immersion blender and voila, dinner is served.  

In addition to being easy, this soup is also delicious-- the garlic, onions, and chicken broth make for a very savory taste-- that, combined with the absence of "warm" spices means this tastes nothing like pumpkin pie.  The croutons are great too-- the sage adds an excellent flavor.  My husband agreed-- another keeper, he said!

Recipe Used: Pumpkin Soup with Sage-Gruyere Croutons

posted in: Gallery, Cook the issue 2010
Comments (1)

Texas_Foodie writes: Looks good. Think I'll try it with butternut squash - even though the pumpkins finally showed up this weekend! Posted: 6:59 pm on September 29th

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