I just spent the weekend at my parent’s place celebrating Canadian Thanksgiving. The scenery was beautiful, the family time was fun, and of course the food was amazing.
There was an abundance of squash in my parent’s garden this year, so I grabbed a few acorn and spaghetti squash to get me through the week. It has been raining all day here in Ottawa, so what better way to warm up than a hot bowl of squash soup. Enjoy 🙂
Roasted Acorn Squash Soup
- 2 large acorn squash (halved and seeded)
- 1 large onion (chopped)
- 4 garlic cloves (whole)
- 3 tbsp olive oil
- 3 cups vegetable broth
- 1 cup hemp milk
- 1 sprig fresh thyme
- 1 sprig fresh rosemary
- Salt and Pepper
Preheat oven at 365 degrees F and line a baking sheet with tin foil. Cut squash in half and scoop out seeds. Place on sheet, cut side up. Toss a garlic clove and some chopped onion in each half, drizzle with olive oil, season with salt and pepper. Roast in the oven for approximately an hour (until the innards are caramelized).
When squash is soft, remove from peel and toss into a soup pot with herbs. Add vegetable broth and let simmer for 15-20 minutes. Puree with a hand blender, stir in hemp milk. Season with salt and pepper.
Serve with freshly baked bread or tea biscuits.
Top with some greek yogurt or parmesan cheese (if you’re into that sort of thing)
Yields a great big pot of soup.