Acorn Squash and Sweet Corn Soup

Today is a short and sweet post. One about a soup I made last week. It didn't take long, and it was oh so delicious. If you try it, I hope you agree. It is a snap to make, especially if you have baked your squash ahead of time (instructions for squash baking and pureeing at the end of the post).

Hope you are all having a wonderful December day!

Acorn Squash and Sweet Corn Soup

serves 2-3

1 acorn squash baked until soft, and pureed

non-dairy milk of choice ( I used unsweetened almond)

1 cup frozen sweet corn

salt and pepper to taste

ground cayenne pepper

Mix together acorn squash puree and enough of the milk

to make it soup like. Heat on medium high and once the soup

is starting to get hot, add in the sweet corn. Season with salt and

pepper. Let the soup simmer or heat 10 minutes and enjoy with some

cayenne pepper sprinkled in.

I also added some Daiya vegan cheddar to my bowl before

ladeling in the soup. It was delicious.

This is how I bake acorn squash, or any squash. Wash the squash thoroughly, slice in half long ways, and scrape out the seeds (or scrape them out after it is baked). Pour some water into a baking dish and place the squash skin side up into the water. The water should be about 1/2 inch deep, or a bit more, as it sometimes will dry out while it is baking. Bake for about 45 minutes in a oven preheated to 375 degrees F. When you can easily pierce the squash with a fork, and the flesh is soft, it is ready. To puree, scrape the flesh out of the squash skin and blend with a bit of water until smooth. You can also refrigerate the cooked squash and then puree it right before you need to use it.