Acorn Squash Soup

Ingredients:

  1. 2 small acorn squash
  2. 6 tbsp organic butter
  3. 1½ quarts vegetable or chicken stock
  4. ¼ cup whole milk or unsweetened almond milk
  5. ¼ tsp fresh ground nutmeg
  6. 1 red onion, diced
  7. ¼ tsp ground ginger
  8. salt and pepper

Method: Preheat oven to 350 degrees. Cut each squash in half and discard the seeds. Brush cut sides with a little melted butter or olive oil. Season squash with sea salt and black pepper. Arrange the squash, cut side down, on a rack placed in a baking tray and bake until tender (about 1 hour). In a medium stockpot, melt some organic butter, enough to coat the bottom of the pot. Over low heat, saute the onion with all spices listed above. Pour in stock and bring to a simmer. Cook about 20 minutes.

When the squash is soft, scoop out the insides of the squash and throw out the skin. Then puree the squash in a blender, adding milk as you are blending. Add the pureed mix to onions and hot stock. Use low heat until soup is heated through. Do not allow soup to simmer or boil. Season soup with salt and pepper and add more spices if necessary -- this is where you can punch it up to your liking with more more ginger.

Enjoy!