After simmering, use a blender to puree the soup. All of the soup should fit into the blender to blend. Then, return the soup to the pot (or to a large serving bowl - I found the pot was easier) to serve.
Finally, I added just a few drops of my secret ingredient...
Heavy Cream! The soup was delicious on it own, but I really think the drops of heavy cream enhance the soup's flavor. You may want to add a dash of salt or pepper if that's your thing. And voila! Roasted acorn squash and leek soup!
Mmm! So good! And it's even great chilled! The recipe is supposed to make 4 servings, at about 1 and 1/4 cup per serving, but at only about 150 calories per serving, I think it's safe to say that this soup really does best as 2 servings, 2 and 1/2 cups per serving and at about 300 cals per serving.
|Post Mixed in Cream - Delicious!|