Roasted Acorn Squash Soup

Ingredients

• 3 acorn squashes, sliced in half and seeds removed

• 1 tsp kosher salt plus more to taste

• black pepper to taste

• 2 tbsp olive oil

• 2 carrots chopped

• 1 granny smith apple chopped

• 1 shallot chopped

• 1/2 yellow onion chopped

• 1/2 red onion chopped

• 1/2 tsp dried ginger

• 1/4 tsp dried sage

• 1/8 tsp cayenne pepper

• 4 cups vegetable stock

Instructions

1. Preheat oven to 400 degrees. Line baking sheet with aluminum foil or parchment paper. Sprinkle with salt and pepper and place squash, cut-side-down, onto baking sheet. Roast in oven for 45-50 minutes, or until flesh is tender and easily pierced. Remove from oven and allow to cool.

2. In a large, deep pot, heat olive oil over medium-high heat until hot. Add carrots, apple, shallot and onions and sauté until tender, about 6-8 minutes. Once tender, add spices and scoop in the squash flesh (discard the skin) and vegetable stock. Stir well and bring to a boil. Reduce heat and simmer for 15-20 minutes.

3. Remove pot from heat and puree mixture with an immersion blender. Salt and pepper to taste.

Adapted from: https://www.asweetpeachef.com/roasted-acorn-squash-soup/