Roasted Acorn Squash Soup

This soup is so easy and satisfying. It is a great way to use up leftover roasted squash. You could use butternut squash, pumpkin or even a can of pumpkin puree to make it a really easy cold-weather treat.

• Ready In: 35 mins
• Serves: 4-6

Ingredients

• 1  medium onion, chopped
• 1  medium apple, chopped
• 1  garlic clove, minced
• 1⁄8 teaspoon ground ginger
•  salt and pepper, to taste
• 2  cups  squash puree
• 2  cups reduced-sodium chicken broth

Directions

1. Spray large saucepan with cooking spray. Heat over medium.
2. Add onion, apple, garlic, ginger, and salt and pepper to taste. Saute until softened.
3. Add squash and broth to onion mixture. Bring to a boil, reduce heat, and simmer 10 minutes.
4. Carefully, puree in blender until smooth. Work in batches if necessary.