Roasted Acorn Squash Soup

Soup weather is totally upon us, & the grocery store has been practically bursting with all kinds of squash.  My first adventure with acorn squash  tasted even better as lunch the next day.

Roasted Acorn Squash Soup

adapted from an Emeril recipe I found here

 

2 acorn squash, halved & seeds removed

3 tablespoons olive oil

2 carrots, peeled & chopped

1 green apple, peeled, cored, & chopped

1/4 teaspoon ginger

1/4 teaspoon allspice

4 cups vegetable stock

1.  Preheat oven to 400F.  Lightly rub squash with olive oil, & place cut side down in baking dish.  Add a little water to the bottom of the baking dish.  Roast squash approximately 45 minutes.  Let cool.

2.  Heat olive oil in in soup pot over medium high heat.  Add onions, & cook until beginning to brown.  Add carrots & apple, & cook another 10 minutes. 

3.  Add vegetable stock to soup pot.  Season with ginger, allspice, salt, & pepper.  Scoop roasted squash into soup pot.  Simmer at least 20 minutes.

4.  Remove from heat, & puree until smooth.  Return soup to pot to reheat, if necessary.

Serve with fresh bread.

Makes 4-6 servings.