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 Basic Chicken Stock or low-sodium store-bought
1 cup whole milk

Directions:
Salt and ground black pepper
Heavy (whipping) cream
PREHEAT the oven to 400°F. Line a baking sheet with foil and lightly grease it. Place
the squash, cut side down, on the prepared baking sheet and bake until soft, 40 minutes
to 1 hour. When cool enough to handle, scoop out the flesh.
Heat the butter in a soup pot over medium heat. Add the carrots, apple, onion, potato,
and squash and cook, stirring, until all of the vegetables are soft and fragrant, 30
minutes. Add the paprika and stock and bring to a boil. Reduce the heat to bring the
soup down to a simmer. Remove the pot from the heat and puree the soup using an
immersion blender, a standard blender, or a food processor. Stir in the milk and
season to taste with salt and pepper.
Ladle into soup bowls, drizzle in a little heavy cream, and serve hot.
bread
GRANOLA LOAF
GRANOLA THAT INCLUDES RAISINS, DATES, WHEAT FLAKES, OAT FLAKES, APPLES, APRICOTS,
AND NUTS IS PERFECT FOR THIS LOAF. THE AMOUNT OF FLOUR NEEDED MAY VARY A LITTLE,
DEPENDING ON THE GRANOLA YOU ARE USING.
Makes 1 loaf