Acorn Squash Soup

Ever sat at a Thanksgiving Day table and daydreamed about the potential for glorious leftover recipes? Yeah, me neither. So on a completely unrelated note, here is a beautifully simple leftover recipe that upcycles a classic squash dish.
Acorn squash baked in butter, brown sugar and honey is a staple at our Thanksgiving Day table. Leftovers of this simple, sweet fruit serve as the savory base for this delicate winter soup:
Total time to prepare: 10 minutes

SquashSoup

Ingredients
  o   Two cups leftover baked squash
  o   Two cups turkey broth (homemade from turkey carcass)
  o   Quarter cup heavy cream
  o   One Green onion
  o   One cup leftover baked Turkey meat
  o   Mushrooms
Directions
    1)   Scoop baked squash flesh out of the skin and combine with turkey broth in a food processor. Blend on high until smooth.
    2)   Dice the green onion. Rough chop leftover turkey breast. Place both together in a saucepan.
3)   Pour puree over the turkey and onion and add the heavy cream. Turn heat on medium low and stir.
4)   Mushrooms of virtually any variety may be added, sautéed in butter first if desired. Add to soup, stirring frequently.

5)   Salt and pepper to taste. Serve hot with bread suitable for dipping.

Need more recipe ideas? Check out the Homesteader Bloggers Network Recipe page.

Previous Post Next Post

No Comments

Leave a Reply