Acorn Squash Soup


2 acorns, sliced in half and seeds removed
2 tbsp. olive oil
1 carrots, chopped
1 large granny smith apple, cored and chopped
1/2 yellow onion, chopped
1 tsp. kosher salt
1/2 tsp. dried ginger
1/4 tsp. dried sage
1/8 tsp. cayenne pepper
dash of cinnamon, nutmeg, clove, and coriander.
3 cups water
1 vegetable bouillon cube

Preheat oven to 450 degrees.

Line baking sheet with aluminum foil or parchment paper. Place squash, cut-side-down, onto baking sheet. Roast in oven for 45 minutes or until flesh is tender and skin is starting to turn golden brown. Remove from oven and cool. Scoop out the flesh and discard skin.

In a large pot, heat olive oil over medium-high heat. Add carrots, apple, and onions and sauté until tender, about 10 minutes. Once tender, add salt, seasonings, squash and vegetable bullion cube. Stir well and bring to a boil. Reduce heat and simmer for 20 minutes.

Remove pot from heat and puree mixture with a food processor.

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