Acorn Squash Soup

What a great fall soup! I'm not a fan of squash, but something about it being in soup makes it less "icky". This is super easy soup! Try adding a little nutmeg before simmering to enhance flavors.

• Ready In: 1 hr 30 mins
• Serves: 6

Ingredients

• 1⁄2 onion, diced
• 2  acorn squash, cut in half and roasted in oven
• 6  cups  chicken stock (or vegetable)
• 1  teaspoon garlic, minced
• 1  teaspoon cumin
• 2  cardamom pods
• 1  cup heavy cream
•  salt and pepper

Directions

1. Sauté onion and garlic in olive oil. Add squash, cumin and cardamom.
2. You can use your immersion blender to make it smooth or leave it more rustic at this point.
3. Add stock, stir to combine and simmer for one hour.