Roasted Acorn Squash Soup With Rosemary And Garlic

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 2 tablespoons clarified butter (ghee) or 2 tablespoons olive oil
• 6 plump garlic cloves, smashed and roughly diced
• 1 1/2 cups diced onions (vidalia is best)
• 3 tablespoons minced fresh rosemary
• 1 teaspoon dried thyme
• 1 teaspoon kosher salt
• 3 cups pre-roasted acorn squash
• 3 cups broth (chicken or vegetable)
• 1 cup milk
• fresh ground pepper
• cubed gruyere cheese (to garnish)

Recipe

• 1 if you don't have any pre-roasted thanksgiving leftovers --
• 2 halve and scoop out the innards of 2 medium to large acorn squash. roast them, cut side down in a 400 degree oven for about 45min or until tender when pierced with a fork. remove from oven and allow to cool. when cool scoop out flesh and set aside.
• 3 heat the ghee or oil in a deep sauce pan on medium heat. when warm add the onions, 4 cloves of garlic, rosemary, thyme, and salt.
• 4 cook gently until the onions are translucent and just beginning to caramelize(about 8-10 minutes).
• 5 at this stage add your scooped out squash and gently mash it with a wooden spoon until it is soft and broken up and entirely incorporated with the onion, garlic and herbs.
• 6 cook this mixture over medium heat for about 5 minutes or until squash is bubbling. add the other two cloves of garlic, the broth and the milk.
• 7 gently mix all. if it is too thick add a little more milk and adjust seasonings.
• 8 allow this to gently simmer for about 5-8 minutes.
• 9 turn off the heat.
• 10 puree approximately half of the soup in a blender until smooth and add back to the pot. mix thouroughly.
• 11 serve piping hot with little cubes of gruyere scattered over the top.