Thankful Thursday and the 2021 A to Z Challenge! April 1, 2021

I am so thankful for all the home made soups my mother made for all of us kids! This 2021 A to Z Challenge is dedicated to all the mothers who made such delicious meals for their families!  And we enjoyed those soups down to the last drop!

                              Warhol at the Grocery Store

Soup soup beautiful soup
Eat it with a spoon
Eat it with a scoop
Eat it with noodles
Share it with poodles
Empty up that can
Paint it like a man
That clever man Andy
He was so handy
With paint and brush
There was no rush
Who would have thought
That a can bought
Could bring such fame
To the Campbell name

A is for 

Acorn Squash Soup with Pistachios, Black Bread and Apples

Ingredients

1-2 pound acorn squash, halved lengthwise

3 teaspoons butter

1 large slice pumpernickel, cut into ¼-inch dice

1 medium Granny Smith apple, peeled, cored, and diced

2 tablespoons shelled pistachios

1 teaspoon light brown sugar

½ teaspoon ground cinnamon

2 quarts water

Directions

Preheat the oven to 400 degrees F for 15 minutes.

Place the squash halves, cut-side down, on a baking sheet. Do not remove the seeds. Bake until the skin is blistered and the flesh is fork-tender, 35 to 40 minutes. Set aside to cool.

Meanwhile, in a medium saucepan over medium heat, melt 1 teaspoon of the butter. Add the bread and cook, stirring frequently, until crispy, 3 to 4 minutes. Transfer the bread to a medium bowl using a slotted spoon. Repeat with the apple, followed by the pistachios, sautéing until golden brown. Transfer to the bowl and toss together. Season with salt and pepper and set aside.

Scoop the flesh and seeds from the squash and transfer them to a large bowl. Add the remaining 2 teaspoons butter, the sugar, cinnamon, salt, pepper, and water.

Working in batches, purée the mixture in a blender until smooth. Ladle into soup bowls and garnish with the bread mixture.

Enjoy! 

PS  The silly poem was my creation way back in February 2012!