Two 20 oz. packages of pre-cut acorn squash
1/2 cup grated Parmesan
1 minced Vidalia onion
2 cups low sodium chicken broth
2.5 tbsp olive oil
2 tbsp dried Parsley
1/2 teaspoon garlic salt
1/2 teaspoon crushed red pepper
Preheat oven at 400 degrees.
Spray Organic Olive Oil spray evenly into a large glassware dish.
Place pre-cut acorn squash into the large glassware dish.
Add the minced onion and mix with the acorn squash.
Add the Parmesan, evenly topping the acorn squash.
Add the Parsley, garlic salt, and crushed red pepper.
Drizzle with 2.5 tbsp olive oil and mix together all of the ingredients.
Bake for 35 minutes at 400 degrees.
Remove from the oven and place the ingredients in a blender, gradually adding the 2 cups of chicken broth.
The weather begins to get chillier as we transition from Autumn to Winter, and we find ourselves looking for warm, comforting recipes. I give full credit to my wife, Airlie for this soup creation. I feel that it’s a perfect soup for this time of year, and my kids & I devour it here at home! It has the flavor of Autumn with the warmth we seek for Winter!
Enjoy it as a vegetable serving for any meal in the Remedy Recipes format!!!
We wish you a very Merry Christmas!!! Glory to the Newborn King!!!