Acorn Squash Soup

By mhatkinson

Ingredients

• 3 acorn squash, halved, seed removed
• 3 tablespoons olive oil
• 2 carrots, chopped
• 1 Granny Smith apple, cored and chopped
• 1 onion, chopped
• 1/4 teaspoon ginger
• 1/8 teaspoon allspice
• 4 cups low sodium chicken stock or vegetable broth

Preparation

Step 1

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 chicken stock. Simmer for 15 to 20 minutes.

Remove the pot from the heat and puree with a hand-held immersion blender.

(Alternatively, in batches, puree in a blender or food processor and return to the pot.)