Puree of Acorn Squash and California Dried Plum Soup
- Womenscorner Desk
- September 10, 2020
Ingredient :
- ¼ cup (½ stick) butter
- 1 large onion, coarsely chopped
- 2 cloves garlic, finely chopped
- 1 acorn squash (about 1 ½ pounds), peeled, seeded and chopped into 1-inch pieces (about 3 ½ cups)
- 1 medium potato, peeled and cut into ¾-inch pieces (about 1 ½ cups)
- ½ cup (about 3 ounces) pitted California dried plums
- 6 cups water
- 1 tablespoon chopped fresh rosemary leaves
- 2 large cubes chicken bouillon (enough to make 4 cups prepared bouillon)
- ½ cup reduced-fat sour cream
- ¾ teaspoon salt
- ½ teaspoon pepper
Read More : Acorn squash
Method : In large saucepan, heat butter over medium heat until hot. Cook and stir onion and garlic 8 to 10 minutes or until onion is soft and lightly browned. Add squash,
potato, dried plums, water, rosemary and bouillon; bring to a boil, stirring occasionally. Reduce heat; simmer, uncovered, 20 to 25 minutes or until vegetables are very soft.
Remove from heat; cool slightly. Working in small batches, process vegetable mixture in blender container until smooth; return to pan. Whisk in sour cream; season
with salt and pepper. Heat through before serving.
