Roasted Acorn Squash Soup

Ingredients

• Servings: 6
• 2 acorn squash, halved and seeded
• water, as needed
• 3 tablespoons unsalted butter
• 1 large sweet onion, chopped
• 1 large carrot, peeled and chopped
• 1 clove garlic, minced
• 3 1/2 cups low-sodium chicken stock
• 1/4 cup half-and-half
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cinnamon
• 1 pinch salt and ground black pepper to taste

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 5 mins

Ready Time: 1 hr 25 mins


• preheat oven to 400 degrees f (200 degrees c).
• put squash into a baking dish with the cut side down. pour enough water into the baking dish to cover the bottom.
• 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.
• 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.
• bring the mixture to a simmer and cook for 20 minutes.
• 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.
• stir half-and-half, nutmeg, and cinnamon through the blended soup; season with salt and pepper. thin the soup with water if desired.