Roasted Acorn Squash Soup

Name: Roasted Acorn Squash Soup
Total time: 80
Yield: 6
Ingredients: 2 acorn squash, halved and seeded; water, as needed; 3 tablespoons unsalted butter; 1 large sweet onion, chopped; 1 large carrot, peeled and chopped; 1 clove garlic, minced; 3.5 cups low-sodium chicken stock; 0.25 cup half-and-half; 0.5 teaspoon ground nutmeg; 0.5 teaspoon ground cinnamon; 1 pinch salt and ground black pepper to taste

Recipe by FutureChefShay from allrecipes.com

Lunch 1 Hr. 20 Mins.

Ingredients

6 servings

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2 acorn squash, halved and seeded
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water, as needed
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3 tablespoons unsalted butter
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1 large sweet onion, chopped
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1 large carrot, peeled and chopped
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1 clove garlic, minced

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3.5 cups low-sodium chicken stock
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0.25 cup half-and-half
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0.5 teaspoon ground nutmeg
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0.5 teaspoon ground cinnamon
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1 pinch salt and ground black pepper to taste

Instructions

Preheat the oven to 400 degrees F (200 degrees C).
Arrange squash cut-side down in a baking dish. Pour enough water into the baking dish to cover the bottom.
Bake squash in the preheated oven until easily pierced with a knife, about 45 minutes. Remove from the oven and cool until easily handled. Scoop flesh into a bowl and set aside.
Melt butter in a pot over medium-high heat. Add onion, carrot, and garlic; cook and stir until onion has softened and turned translucent, about 5 to 7 minutes. Pour chicken stock into the pot; stir in squash and simmer for 20 minutes.
Fill blender halfway with soup mixture. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth and return to pot.
Stir in half-and-half, nutmeg, and cinnamon; season with salt and pepper. Thin the soup with water if desired.