Butternut Acorn Squash Bisque
About 1 2 lb butternut squash, peeled, seeded and cut into 1 inch chunks
About 1 3/4 lb acorn squash, peeled, seeded and cut into 1 inch chunks
3 cups chicken stock
1 white onion, chopped
1 carrot, peeled and chopped
2 stalks celery, peeled and chopped with leaves
2 tablespoons extra virgin olive oil
1 clove garlic, chopped
3 teaspoons curry powder
salt and pepper to taste
1 cup almond milk
Place sauce pot on heat to warm over medium heat, and add olive oil to heat. Add celery, carrots, and white onion and saute until translucent. Add the garlic and brown slightly. then add the chicken stock and squash. Add the curry. Turn the heat down to low and cook for 20 minutes or until heated through. Once heated through, process the soup in a food processor until blended smooth, or blender, or with a hand blender.
I headed back to school like many of kids. I headed off to school online with Quinnipiac University. This is my first time heading to school online and I can say it is quite an adventure.
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Enjoy the soup,
