Yesterday was vegetable pasta - Spaghetti Squash with an Acorn Squash Cream Sauce. But what did I do with the other half of that acorn squash? I know, I know, some of you lost sleep over this. So I will keep you waiting no longer.
I turned the other half into a Vegetable Medley Soup. A blend of a handful of veggies, diced tomatoes, homemade stock and some pureed acorn squash all came together to make a beautiful fall soup perfect for warming our bellies on these ever cooling days.
I started by pureeing the other half of the roasted acorn squash. Mine was a little dry so I added in some Waste Not Vegetable Broth to get a nice smooth consistency.
Then I chopped up my veggies - 1/2 cup to 1 cup each of onion, celery, and carrots. Mushrooms are nice too if you have them.