Potato and Acorn Squash Soup
- 2 Tablespoons unsalted butter
- 2 Tablespoons all-purpose flour
- 3 Cans (approx. 15 oz. each) low sodium chicken stock
- 3 Idaho baking potatoes, peeled and quartered
- 4 Large acorn squash
- 1 Large onion, peeled and quartered
- 1 Teaspoon cumin
- 1 Teaspoon salt
- 1/2 Teaspoon black pepper
- 1 Teaspoon fresh thyme leaves
- 1 Cup milk
- Melt the butter in a large soup pot and whisk in the flour. On medium low heat, slowly whisk in the chicken stock until all the lumps are gone.
- If you're using the squash as a bowl, Slice the top quarter of the top off and level out the bottom, being careful not to cut a hole. Scoop out the seeds and, using a sharp serrated knife, cut out most of the flesh, leaving enough along the sides to make the squash stable.
- Add the flesh of the squash along with the potatoes and onion to the pot. Season with salt, pepper, cumin and thyme. Bring to a boil, cover, reduce the heat to low, cover and simmer for 30 minutes.
- Puree the cooked soup using a stick (immersion) blender or traditional blender. Stir in the milk and serve in the hollowed out squash bowls.