Roasted Acorn Squash Soup

I know I've mentioned before that FALL is my favorite season of all and that I love all the wonderful vegetables that are available during this season.   I purchased an acorn squash the other day and made a delicious soup with it.   I included roasted onions and garlic and finished it off with a dollop of sour cream, a drizzle of olive oil and freshly grated nutmeg.   Serve with a crusty loaf of bread and enjoy this warming meal!

Roasted Acorn Squash Soup

Ingredients:

• 1 large acorn squash
• 1 large sweet onion
• 5 cloves garlic
• 2 1/2 C chicken stock
• 3 T butter
• salt and pepper to taste
• nutmeg
• sour cream
• olive oil

Directions:   Cut the squash into quarters and remove the seeds.   Cut the onion into quarters as well and put the vegetables onto a baking sheet.   Add the whole cloves of garlic, drizzle with olive oil, salt and pepper.   Roast in a 375 degree oven for 45 minutes to an hour or until roasted and tender.   Remove from oven and let cool enough to handle.

Scrape acorn squash flesh from skin and place into a blender with roasted onions and garlic.  Add 1/2 C chicken stock and puree until smooth.   In a pan on the stove, add remaining 2 C chicken stock and heat over medium low heat.   Add the acorn squash puree mixture to the chicken stock and stir well.   Add the butter.   Season with sea salt, pepper and a touch of freshly grated nutmeg.  Simmer over medium low heat until ready to serve.

To garnish, add soup to the bowl of your choice.   Slowly add a small dollop of sour cream to the center of the soup, drizzle with a bit of olive oil and finish with a touch of freshly grated nutmeg.   Serve with bread!