Acorn Squash Soup



3 acorn squash, halved, seed removed
3 tablespoons olive oil
2 carrots, chopped
1 Mutzu apple, cored and chopped (this is my choice because we grow them, Granny Smith can be used)
1 onion, chopped
1/4 teaspoon ginger
1/8 teaspoon allspice
4 cups vegetable broth

Preheat oven 400 degrees F.  On a baking sheet, roast the acorn squash, cut side down, until soft, about 45 minutes. Scoop out the squash flesh and set aside.

In a soup pot, heat olive oil over medium high heat. Saute carrot, apple, and onion until soft. Season with ginger and allspice. Add the squash and the vegetable broth. Simmer for 15 to 20 minutes.

Remove the pot from the heat and puree with a hand-held immersion blender (a must have for every kitchen, my sister, Stephanie, gave me one for Christmas a few years ago and I don’t know how I ever cooked without it).

Serve with warm bread if desired.

Yield: 4 to 6 servings.

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