Roasted Pumpkin (Acorn Squash) Soup with 3 cheese tortellini
This was the best soup I've ever made...it was good cold or hot. The picture doesn't do justice. Scott had dental issues that required soft foods and so we had soup in the beginning of summer...very good soup. He is a carnivore for sure...so I added 3 cheese tortellini..store bought to add a little meaty texture to the dish...oh sooooo good. I will keep tortellini in the freezer from now on. Check out http://www.cookstr.com/ for original recipe...this is based on that receipe...but tweeked a little. Roasted Acorn Squash/Pumpkin Soup For this soup use Sugar pumpkins or Perfection squash–both are sweet and full-flavored without being stringy and watery. Delicata and butternut or acorn squash, though milder, are also delicious. The stock is a simple one, using the seeds and scrapings of the pumpkin or squash, a few vegetables, and herbs. (I didn't do the stock, I used boxed chix stock) Yield: Serves four to six Ingredients THE STOCK Seeds and scrapings from the pumpkin or squ...