Acorn Squash Soup

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Acorn Squash Soup

Ingredients

• 3 pounds acorn squash 2 medium or 1 large (4 cups)

• 1 Tablespoon Olive Oil

• 2 Tablespoons butter

• 1 onion diced

• 1 carrot cut into 1-inch pieces

• 2 ribs celery chopped into 1-inch pieces • 1 clove garlic minced

• ½ teaspoon dried thyme or 1-2 sprigs fresh • ¼ teaspoon dried ground sage or poultry seasoning

• 3 cups chicken broth or vegetable broth • 1 small apple, any tart variety peeled, cored and chopped

• 1 bay leaf

• 1 cup heavy cream or coconut milk

• salt and pepper to taste

Instructions

1. Preheat oven to 400°F. Cut squash in half and scoop out the seeds. Cut each half again so you have quarters. Brush with olive oil. Place on a baking sheet and roast30-35 minutes or until squash is fork tender.

2. While squash is roasting, heat the butter in a large saucepan or dutch oven. Add onion and cook until slightly softened.

3. Add carrot, celery, garlic, and seasonings and cook until slightly softened. 4. Scoop the flesh of the squash and add to the pot along with the broth & diced apple. 5. Bring to a boil. Reduce heat and simmer covered for about 15 minutes or until apples are tender.

6. Remove from heat (discard bay leaf and thyme stem if using fresh). Blend until smooth. 7. Bring back to a simmer, stir in heavy cream to taste, and salt and pepper. #acornsquashsoup #acornsquash #soup #foodie #fyp #cooking #cook #homecooking #homecooked #garden #gardening #growyourownfood