This Creamy Pumpkin and Acorn Squash Soup is thick and hearty, and perfect for warming up on a cool winter’s night.
I’ve been blogging for almost 6 years now, and there are some older recipes on my site that have not gotten the attention they deserve because they were either photographed poorly or just buried under the hundreds of recipes on my site and forgotten.
I have decided it was time to resurrect some of the old recipes, breathe a little life into them and retake their glamour shots. Take this delicious soup for instance. I remember making this for the first time 5 years ago when I lived in Kansas, in a 5th wheel trailer. I took the photos outside on a picnic table beside our trailer as the sun had just barely set.
We were traveling around the country with my husband for his work. I was raising 3 kids (pregnant with the 4th), homeschooling, and trying to get my little blog off the ground in less than 300 square feet of living space. I’ve come a long way since then, but this soup still reminds me of the good ‘ol days.
I start this soup by roasting an acorn squash in the oven for 40 minutes. After that, this recipe is smooth sailing, super quick and mega delicious.
There is nothing quite as comforting on a cold night than a warm bowl of soup. The weather here in Southern Utah has taken a nose-dive over night. We have dropped nearly 20 degrees over night and I’m about ready to crank up the fireplace and sit there for the rest of the day.
I made a big batch of this soup, so we can enjoy it again tonight.
Be sure to check back on the old post and read about life back in 2010! 😉