- 1 medium onion chopped
- 2 C cubed acorn squash or butternut squash
- 1 large carrot chopped
Cut all above ingredients the same size so they will be done at the same time.
- Olive oil 2 T
- Cumin 3 t
- Salt 2 t
- Garlic 5 cloves minced
- Fresh Pepper 1 t
- Paprika 2 t
- Pinch of red pepper flakes
Put all veggies on a baking sheet and drizzle olive oil and seasonings over the top. Bake at 450 degrees. Make sure to stir occasionally so you don’t burn your veggies. Once everything is fork tender (10-20 min depending on size), throw everything in a food processor along with a 16 oz can of chicken broth and blend your food until it has a smooth texture. Salt further to taste.
You can serve the soup just like this, or you can do what I love to do!!! Add a little texture and heat. I like to go to my local meat market (Whites Meat) and purchase two red hot sausages. Almost mince them and throw them into a hot pan until all sides are crunchy and garnish or mix into the soup.
The final and best step is poaching an egg for the top. I like to use the same pan that I browned the sausage in. Crack your egg into the pan. Once the white of the egg turns white, put about a cup of water in the pan and cover with a lid. When the egg is to your preferred hardness, remove and place on top of the soup. Garnish with anything you want
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