So it would appear my fast-paced life is catching up with me… I am not sure if I picked this bug up in the airport last week or my body is just telling me to slow the hell down… but alas I have succumb to a tiny case of the sniffles. This of course means lots of Lemon + Honey Tea and Soup.
Easy Pepper Squash Soup
This soup is easy to make and uses minimal ingredients. I opted for a can of chicken broth, but you could use homemade chicken or beef stock. Also works well with butternut squash.
1 medium sized pepper (acorn) squash
1 can of reduced sodium chicken broth
1/4 cup of milk or cream
sprinkle of nutmeg
dollop of sour cream
1. While oven preheats to 375, line baking tray with parchment paper. Cut squash in half and place on parchment lined tray cut side down. Bake for 30-40 minutes, or until insides are tender. Cool and scoop out seeds.
2. In a medium pot, heat chicken broth. Scoop insides of both squash halves into warm broth, stirring until lightly boiling. Turn down heat to simmer and pour in milk (or cream), stirring until combined.
3. Remove from heat, and using a hand blender, blend mixture for 2-3 minutes or until smooth and thickened.
4. Ladle into bowls and top with a sprinkle of nutmeg and a dollop of sour cream. Serve hot.
I am hopeful that I will bust through this cold rather quickly since we are moving on Saturday… nobody likes a grumpy, snotty pants – especially while moving!