Harvest soup

So I was going to make butternut squash soup the other day,

but my butternut squash had seen better days.

What's a girl to do?

Adapt!  I present to you... clean-out-your-pantry fall harvest soup!

Here's what you need:

1 acorn squash

3 small sweet potatoes or yams, peeled

2 small russet baking potatoes, peeled

1/2 sweet onion

Olive oil

Fresh sage leaves, garlic, paprika, chili powder, salt, pepper, nutmeg, & cinnamon to taste

Cut the acorn squash in half and seed.

Place upside down on a microwave-safe plate and nuke for 20 minutes.

Preheat oven to 375.

Meanwhile, cut up potatoes and onions into medium chunks,

and sprinkle with olive oil and all seasonings except sage leaves.
(My advice:  Go light on the cinnamon.  It's a soup, not pie, after all.)

Roast veggies for 25-30 minutes until tender, stirring halfway through.

Add half of potato mix and one half of the squash (scooped out) into blender.

Add approximately 2 cups of chicken stock and a few sage leaves.

Blend until smooth.

Add to a pan over low-heat.

Repeat with remaining vegetables, stock, and sage.

Taste your soup to assure adequate salt and seasonings.

Simmer for approximately 15 minutes.

Laddle up into bowls, serve with some grilled & buttered crusty bread,

and you have a perfect fall evening supper!

A rich, creamy texture - sans the fat.

Enjoy!

~photos by b~