Roasted Acorn Squash Soup

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• 2 acorn squash
• 2 tablespoons butter
• 1 medium onion, chopped
• 1 stalk celery, chopped
• 2 garlic cloves, chopped
• 1 cup dry wine
• 1 quart chicken stock
• 1/2 teaspoon nutmeg
• salt & pepper, to taste
• 1 cup fresh cranberries, whole
• sunflower seeds, shelled, for garnish
• diced cucumber, for garnish
• honey, for garnish

Recipe

• 1 prepare the squash - cut each one in half & scoop out the seeds with a spoon. place them skin side up on a greased cookie sheet & roast at 400 degrees until the flesh is soft, 30 - 45 minutes. remove from the oven & let cool. once cool, use a spoon to scoop the squash flesh out of its skin into a bowl.
• 2 melt the butter in a large stockpot. add onion & celery and saute over medium heat until soft, around 5 minutes. add garlic and saute for another minute or so.
• 3 add the wine and simmer for another 5 minutes. add the stock and bring to a boil. add the squash. cover partially and simmer for 30 minutes.
• 4 working in batches, puree the soup in a blender. return it to the pot and bring to a boil. season with salt, pepper, and nutmeg.
• 5 add cranberries and simmer the soup for 5 - 10 minutes, until the berries are heated through and have just begun to burst.
• 6 garnish each bowl with sunflower seed kernels, diced cucumber, and a drizzle of honey.
• 7 enjoy!