Vegan Villager: Acorn Squash - Apple

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