Acorn Squash - Apple - Ginger Soup

Acorn Squash - Apple - Ginger Soup

To be especially enjoyed on crisp Fall days.

Makes 8-10 servings
*freezes and cans well

You will need:

2 medium acorn squash
3-4 tablespoons olive oil
1 medium onion - diced
1 large gala apple - peeled, cored and diced
2-4 cloves of garlic - peeled and chopped
1 litre vegetable stock -peeled, cored and diced (kidding - ha!)
1tablespoon fresh grated ginger
salt and pepper to taste

What you do:

• Preheat you oven to 400° F
• Cut squash in half (see below and be careful!)
• Place on lined baking sheet cut side up and drizzle with olive oil and sprinkle with salt and pepper
• Roast in the oven for approximately 40 minutes, checking (knife poke) at 20, 30 and 40 mins.

* you want the flesh of the squash to be easily scooped out with a spoon.

While squash is roasting...

• On medium heat pour 2 tablespoons of olive oil in a large soup pot
• Add chopped onion, apple and garlic, saute being careful not to burn them - approx 4-5 minutes
• Remove from heat and when squash is ready (cooked 15-20 minutes) scoop out flesh, set aside any firmer bits and you can chop them smaller
• Add squash to onion, apple and garlic mixture
• Over medium heat stir squash to break up any large lumps
• Pour over vegetable stock, an add ginger.
• Increase heat and bring to a boil
• Allow to simmer 10-15 mins or until apples are easily cut with a knife on the side of the pot
• Remove from heat and puree with an immersion blender or in batches with a traditional blender

Place back on medium heat and heat through until just bubbling - Enjoy!