Easy Roasted Acorn Squash Soup

EASY ROASTED ACORN SQUASH SOUP
Serving Size: 2 main course servings or 4-6 first course servings

What you’ll need:
1 whole acorn squash, preferably organic
1 small clove of garlic, finely chopped
6-10 tablespoons of chicken or vegetable stock (or water if you don’t have stock)
Salt and pepper to taste

Directions:

1.       Preheat your oven to 425F

2.       Put the whole acorn squash in the middle rack and roast for approximately 30 minutes or until soft to the touch when you push into it. Remove it from the oven when done and let cook for about 5 minutes.

3.       Cut the acorn squash in half (use an oven mitt if it’s still too hot)

4.       Using a spoon scoop out the seeds and discard

5.       Scoop out the roasted squash and add to a blender or food processor

6.       Add the garlic and 6 tablespoons of the stock or water (you can simply dissolve a bouillon cube in hot water for this too!)

7.       Puree until well combined. Add more stock if the soup is too thick until you reach your desired consistency

8.       Add salt and pepper to taste and combine well.

9.       Serve immediately and enjoy!

Pearing Suggestions: Garnish with a sprig of rosemary, basil or parsley and drizzle of olive oil or a scoop of Crème fraîche, and even add roasted garlic or red chilies to the soup for an extra flavour kick!