Acorn Squash Soup

Acorn Squash Soup

Ingredients:
3 acorn squash, halved and seeded
2 tablespoons butter
2 carrots, chopped
1 Granny Smith apple, peeled and chopped
1 yellow onion, chopped
1 Yukon Gold potato, peeled and chopped
1 tablespoon sweet paprika
3 cups chicken stock
1 cup whole milk
Salt and ground black pepper
Heavy (whipping) cream

Directions:
1. Preheat the oven to 400°F. Line a baking sheet with foil and lightly grease it. Place the squash cut side down on the sheet and bake until soft, 40 minutes to 1 hour. When cool enough to handle, scoop out the flesh.
2. Heat the butter in a soup pot over medium heat. Add the carrots, apple, onion, potato and squash and cook, stirring, until all the vegetables are soft and fragrant, 30 minutes.
3. Add the paprika and stock and bring to a boil, then reduce to a simmer. Remove from the heat and puree with an immersion blender, blender or food processor.
4. Stir in the milk and season with salt and pepper.
5. Ladle into bowls, drizzle with a little cream and serve hot.