Roasted Acorn Squash Soup


Make this NOW! If you pulled acorn squash as your vegtable for the FFIT foodie challenge then here ya go!

2 acorn squash
1 carrot
1/2 onion
1 celery
1 cup of water
1 cup of chicken or veggie broth
1/2 cup of milk
1 tbsp pumpkin pie spice
1 tsp of freshly grated nutmeg
very small dash of cayenne pepper
s&p to taste
pepita seeds

Start with roasting your acorn, cut them in half, scoop the seeds out and roast face down on a pan with a little olive oil at 350 for 20-30 min.
Next, dice up you carrots, onion and celery and saute in olive oil in your soup pot. Allow these to cook down until they are soft. Once your acorn squash is cooked, scoop out the squash and add it to the celery, onion and carrots. Add your water, broth and spices. Simmer for 5-10 min and then turn it off, transfer everything into a blender or food processor and mix well. Once you have blended your soup add it back into your pot and turn it back on low. Finally, stir in your milk and allow to simmer for 5 min.
The pepitas are to sprinkle on top for flavor and color. Enjoy!


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