Mozza and Acorn Squash Finish Soup

Servings 2


1 acorn squash, halved and seeded

1 white onion, chopped

1 tbsp minced garlic

1 cup spinach, chopped

1 cup chicken broth

1 cup plain Greek yogurt

.5 cup shredded mozzarella (optional)

3 tbsp butter

2 tbsp brown sugar

Poultry seasoning, No salt salt & pepper


Halve and seed your acorn squash. Place in microwave safe dish, face up. Add 1 tbsp of butter and 1 tbsp of brown sugar in each half. Dust with No salt salt and pepper. Cover with plastic wrap. Microwave for 20 minutes.

In a sauce pan, sautee white onion with 1 tbsp of butter, and 1 tbsp of minced garlic. Once softened, add 1 cup of chicken broth and continue to stir. Add No salt salt and pepper and poultry seasoning.

Once squash is finished, carefully remove from microwave. Once cool to touch, scrape inside of squash and add to sauce pan. Stir in completely.

Add chopped spinach, continue to stir.

Add Greek yogurt. Remove from heat and use a hand blender until desired consistency.

Return to very low heat, and stir in cheese.

Serve! And devour!

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