Roasted Acorn Squash Soup With Rosemary and Garlic

My mom and I had made stuffed Acorn Squash for Thanksgiving and there were a few left over in my fridge so I thought I'd try using them up. This turned out quite yummy and even my squash-suspicious husband enjoyed it!

• Ready In: 30 mins
• Serves: 4-6

Ingredients

• 2  tablespoons  clarified butter (ghee) or 2  tablespoons olive oil
• 6  plump garlic cloves, smashed and roughly diced
• 1 1⁄2 cups  diced onions (Vidalia is best)
• 3  tablespoons  minced fresh rosemary
• 1  teaspoon dried thyme
• 1  teaspoon kosher salt
• 3  cups  pre-roasted acorn squash
• 3  cups broth (chicken or vegetable)
• 1  cup milk
•  fresh ground pepper
•  cubed gruyere cheese (to garnish)

Directions

1. If you don't have any pre-roasted Thanksgiving leftovers --
2. Halve and scoop out the innards of 2 medium to large Acorn Squash. Roast them, cut side down in a 400 degree oven for about 45min or until tender when pierced with a fork. Remove from oven and allow to cool. When cool scoop out flesh and set aside.
3. Heat the ghee or oil in a deep sauce pan on medium heat. When warm add the onions, 4 cloves of garlic, rosemary, thyme, and salt.
4. Cook gently until the onions are translucent and just beginning to caramelize(about 8-10 minutes).
5. At this stage add your scooped out squash and gently mash it with a wooden spoon until it is soft and broken up and entirely incorporated with the onion, garlic and herbs.
6. Cook this mixture over medium heat for about 5 minutes or until squash is bubbling. Add the other two cloves of garlic, the broth and the milk.
7. Gently mix all. If it is too thick add a little more milk and adjust seasonings.
8. Allow this to gently simmer for about 5-8 minutes.
9. Turn off the heat.
10. Puree approximately half of the soup in a blender until smooth and add back to the pot. Mix thouroughly.
11. Serve piping hot with little cubes of gruyere scattered over the top.