Roasted Acorn Squash Soup

 

I love this recipe. I once saw a chef on television roast the squash with the shallots and garlic in the center and thought it was brilliant. Here is how I have been making this soup for years now.

makes about 4 servings

2 acorn winter squashes (CSA Week #15)
2 shallots
2 garlic cloves
1 onion
1 cup vegetable stock
1 cup water
S and P
Olive oil

Cut one squash in half and take out the seeds. Cut a piece off the side so it will lay flat on a baking sheet. Peel the garlic and shallots and place them right in the center. Top off with olive oil, salt and pepper.

For the second acorn squash, do the same thing and add more shallots and garlic or slice it into rounds to make roasted acorn squash flowers using some for garnish (as pictured.) Roast at 375 for 35 to 40 minutes until soft and browned on the edges.

When there is about 10 minutes left, dice the onion and sauté in a soup pot in olive oil until soft.

Take the squash out of the oven and add the shallots and garlic to the onions and squeeze out the flesh of the squash into the pot too.

Top off with stock, water, salt and pepper. Bring it to a boil and reduce to a simmer to let the flavors come together.

Puree using an immersion blender and serve immediately. Enjoy!

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