In December, life is hectic. And busy. And we’re all scrambling around from work to holiday parties to family gatherings. Racing to get gifts, and make bounties of food. We’re all doing our best to get it all done and to fit it all in.
We’re overindulging in sweets and drinks and our diets are high in sugar and calories and low in nutrients. There’s nothing more satisfying than a bowl of cozy soup. This hearty roasted acorn squash and shallot soup uses just a few pantry ingredients, and comes together in under 45 minutes.
And because you’re using the Wolf Gourmet countertop oven, not the stovetop, the work is practically done for you. Just set the temperature and the timer, and then blend in the Wolf Gourmet high-performance blender on the soup setting and you’re ready to serve.
Sherrie Castellano is a former health coach turned food writer, photographer and pop-up chef based in St. Louis, MO. A collection of Sherrie’s recipes, stories and images can be found on her Saveur Blog Award nominated website With Food + Love. Sherrie is also the marketing Director for Big Heart Tea Co.
7 comments on “With Food + Love: Roasted Acorn Squash and Shallot Soup”
Add a Comment