Mexican Acorn Soup

Ingredients

• 2 small acorn squash (scoop out and save the seeds)
• 1 onion, diced
• 4 cloves garlic, finely diced
• 2 c salsa, homemade or store bought
• 1 qt chicken/beef/vegetable stock

Use a peeler to peel the skin off the acorn squash and remove the seeds. Chop into medium-sized chunks. In a large soup pot, saute the squash pieces, onion and garlic until soft. Add the stock and salsa. Bring to a simmer. Use a blender to puree the soup.

This makes A LOT. Cutting the recipe in half works well.