- 3 Acorn Squash, sliced in half and seeds removed
- Salt &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 Powdered Ginger
- 1/4 tsp Dried Sage
- 1/8 tsp Cayenne Pepper
- 4 C Vegetable Stock
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. 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. 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/