Autumn Recipe 1-Acorn Squash

Ingredients

• 2 acorn squash, halved and seeded

• water, as needed

• 3 tablespoons unsalted butter

• 1 large sweet onion, chopped

• 1 large carrot, peeled and chopped

• 1 clove garlic, minced

• 3 ½ cups low-sodium vegetable stock

• ¼ cup half-and-half

• ½ teaspoon ground nutmeg

• ½ teaspoon ground cinnamon

  salt and black pepper to taste

Directions

1. Preheat the oven to 400 degrees F (200 degrees C).

2. Arrange squash, cut-side down, in a baking dish; add enough water to cover bottom of the dish.

3. Bake squash in the preheated oven until easily pierced with a fork, about 45 minutes. Remove from the oven; cool until easily handled. Scoop flesh into a bowl and set aside.

4. Melt butter in a large pot over medium-high heat. Add onion, carrot, and garlic; stir until onions soften, 5 to 7 minutes. Add stock and squash; simmer for 20 minutes.

5. Transfer mixture to a blender in batches and purée until smooth. Return to pot.

6. Stir in half-and-half, nutmeg, and cinnamon; season with salt and pepper. Thin the soup with water, if desired.