Easy & Healthy Acorn Squash Soup
November has been a weird month. I finished two of my internship rotations, celebrated my grandpa's life with family in Massachusetts, celebrated a friends engagement, and I am about to start my next rotation for my internship. It has been an odd mix of business and slowness. The days have been slow but a lot has been going on emotionally if that makes any sense. Combine these emotions with the colder days and I have been finding myself sleeping a lot more than usual. I hate when I get like this. I understand more than anyone how important sleep is and I NEVER go without enough sleep. Trust me, I make 8 hours of sleep a priority above almost all else. Which is great most of the time! But when my schedule gets off or I am going through some things, I find myself turning to sleep to deal with things. And there is such a thing as too much sleep so the result is being a little lethargic during the day and having a hard time finding motivation.
At the same time, I shouldn't be so hard on myself for getting a little more sleep in the last few weeks. The last month was a nice break between rotations and I should enjoy the slow days while they are here. Still, I wish I didn't struggle to get out of bed every morning. What does one do when one feels so sleepy? Give in and sleep an extra hour or two, or fight it and drag oneself out of bed. I guess for the remaining few days I will just go with the flow and enjoy the extra sleep until I start my next rotation and no longer have the luxury.
Does anyone else struggle with sleepiness? Let me know what you find helps!
Alright, enough of that. Let's get into the recipe for this week!
I decided to combine two of my favorite fall recipes, stuffed acorn squash, and pumpkin soup, and make acorn squash soup! I love the idea that this recipe can be served in the acorn squashes. Wouldn't this make a cute Thanksgiving dish!?
I love soup, but somehow never think to make it. It is easy to make a large amount and either freeze half or divide it up for an easy lunch throughout the week. You can throw anything into a soup so it is a great way to use up any random leftovers in your fridge. Also, if you are feeding picky eaters, it is easy to hide vegetables by simply blending the soup into a smooth consistency.
Makes 4 small servings OR 2 larger servings
2 acorn squashes
1/2 cup of corn
enough stock to cover the ingredients (about 1 cup)
1/4 stick of butter
salt & pepper to taste
pumpkin seeds for topping
Cut the top of the squashes off and scoop out the seeds*
Scrape out the meat of squash and place in a small bowl. Aim to get about 1 cup of squash meat.
In a pot, melt butter and add the onion. Cook until translucent.
Add the potato, carrot, corn, and squash to pot. Add enough stock to cover the ingredients.
Let simmer for about 30 minutes. The soup will start to thicken.
Once all the ingredients are soft and soup has thickened, turn the heat off and remove the pot from the burner.
Blend the soup using a hand blender or by adding soup to a blender.
Pour the soup into the 2 acorn squashes and top them with pumpkin seeds.
*save the seeds and roast them to make a yummy snack!
Tip - you want the squash to be able to sit upright, so it may make more sense to cut the bottom of the squash off since the top of the squash tends to be flatter.
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