The cook may be jittery, but the soup is smooth

Just using up some fridge remainders - nothing but staples.  

Very ordinary soup but tasty and light.  

Roasted Acorn Squash Soup

• Ingredients

  2 tablespoons butter
• 1 onion, chopped
• 2 cloves of garlic, finely minced
• 2-3 stalks celery, chopped
• 4 carrots chopped
• 1 squash - peeled, seeded, and cubed 
•      after baking or roasting for 45 minutes until      softened
• 1 (32 fluid ounce) container chicken stock
•    freshly ground black pepper to taste
• 1/4 c plain yogurt 
• 2-3 T chopped dill

Directions

1. Melt the butter in a large pot, and cook the onion and celery on low heat in a covered large pot for about 5 minutes.  Add the garlic and carrot, cooking covered until softened.  Pour in enough of the chicken stock to cover vegetables. Season with pepper. Bring to a boil. Reduce heat to low, cover pot, and simmer 40 minutes, or until all vegetables are tender.  Add the squash, cut into chunks, in the last 5 minutes

Transfer the soup to a blender, or use a hand held blender in the pot after the soup cools a bit, and blend until smooth. Return to pot, and mix in any remaining stock to attain desired consistency. Tastes perfect left at a thick consistency as it is light and creamy.  Garnish with a dollup of plain yogurt and some chopped dill.

I know it was good because my husband requested seconds.  Proof positive.

The feedback so far (mostly emails) has been very encouraging.  Comments to this blog are welcome.  Subscribers are too.  So far my lone follower is my step-daughter.  Thank you Erin!

Being kid-less, with everyone far flung, this blog makes me feel like I'm feeding my family from afar. Who knows, maybe they'll even try a recipe or two.  

hb