Roasted Acorn Squash Soup

There are a lot of recipes out there for squash & pumpkin soups. I like this one because it is simple, flavorful, and healthy (no cream!). The garnishes and cranberries give it a unique flavor. Serve with fresh bread and a salad for a perfect fall meal.

• Ready In: 1 hr 30 mins
• Serves: 4-6
• Yields: 6 cups

Ingredients

• 2  acorn squash
• 2  tablespoons butter
• 1  medium onion, chopped
• 1  stalk celery, chopped
• 2  garlic cloves, chopped
• 1  cup dry white wine
• 1  quart  chicken stock
• 1⁄2 teaspoon nutmeg
•  salt & pepper, to taste
• 1  cup fresh cranberries, whole
•  sunflower seeds, shelled, for garnish
•  diced cucumber, for garnish
•  honey, for garnish

Directions

1. Prepare the squash - cut each one in half & scoop out the seeds with a spoon. Place them skin side up on a greased cookie sheet & roast at 400 degrees until the flesh is soft, 30 - 45 minutes. Remove from the oven & let cool. Once cool, use a spoon to scoop the squash flesh out of its skin into a bowl.
2. Melt the butter in a large stockpot. Add onion & celery and saute over medium heat until soft, around 5 minutes. Add garlic and saute for another minute or so.
3. Add the wine and simmer for another 5 minutes. Add the stock and bring to a boil. Add the squash. Cover partially and simmer for 30 minutes.
4. Working in batches, puree the soup in a blender. Return it to the pot and bring to a boil. Season with salt, pepper, and nutmeg.
5. Add cranberries and simmer the soup for 5 - 10 minutes, until the berries are heated through and have just begun to burst.
6. Garnish each bowl with sunflower seed kernels, diced cucumber, and a drizzle of honey.
7. Enjoy!