Acorn Squash Soup

By rainmaker

Ingredients

• 2 acorn squash, halved and seeded
• 3 tablespoons unsalted butter
• 1 large sweet onion chopped
• 1 large carrot peeled and chopped
• 1 clove garlic minced
• 3 1/2 cups chicken stock
• 1/4 cup half and half
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cinnamon
• 1 pinch salt and ground pepper to taste

Details

Level of difficulty Easy
Cost Average budget

Preparation

Step 1

Preheat oven to 400 degrees F.

Step 2

Put squash into a baking dish with cut side down. Pour enough water into the baking dish to cover the bottom.

Step 3

Bake in preheated oven until the flesh of the squash is easily pricked with a fork, about 45 minutes. Remove from oven and allow to cool until squash can be handled. Scoop flesh into a bowl and set aside.

Step 4

Melt butter in a pot over medium high heat. Cook onion, carrot and garlic in melted butter until soft, 5 to 7 minutes. Pour chicken stock into the pot; add the squash.

Step 5

Bring the mixture to a simmer and cook for 20 minutes.

Step 6

Pour mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth and return to pot.

Step 7

Stir half and half, nutmeg and cinnamon through the blended soup; season with salt and pepper. Thin the soup with water if desired.