ACORN SQUASH SOUP
1 acorn squash
1 small garlic clove, minced
pinch of salt
Cut the squash in half horizontally and scoop the seeds out with a spoon. Set seeds aside. Arrange squash cut side up on baking sheet. Drizzle with a tablespoon of olive oil and season with a pinch of salt and pepper. Roast in preheated 350 degree oven until very tender, approximately 30-45 min. Remove from oven and allow to cool.
While awaiting the squash, you can rinse the flesh off of the squash seeds and toast them in a pan with olive oil or in the oven with the squash for about 15 min. They would be good to eat as a snack or to garnish your soup. If you don’t enjoy eating seeds, you could always save them for planting season.
Sauté the onion and garlic with the remaining olive oil. Add broth, nutmeg and cayenne and simmer on stove. Scoop the squash from the skin. (I used a grapefruit spoon). Puree squash in food processor.
Add the squash to the simmering ingredients. Bring to a boil. Reduce heat and simmer, uncovered for 10 minutes. Serve hot. This recipe yielded 2 servings.