Roasted Acorn Squash Soup
Roasted Acorn Squash Soup
Ingredients
- 3 small acorn squash
- Olive oil
- 1 onion, chopped
- 2 cloves garlic, chopped
- 2 tablespoons (30 ml) butter
- 5 cups (1.25 litres) chicken broth
- Salt and pepper
- Pumpkin seeds, toasted
Instructions
- Preheat the grill, setting the burners to high.
- Cut the squash into quarters and remove the seeds. Peel the squash. Oil the squash pieces. Grill for about 4 minutes per side to mark the flesh. Cool and cut into cubes. You will need 2.5 litres (10 cups) of squash.
- In a saucepan, soften the onion and garlic in the butter. Add the squash and broth. Bring to a boil and simmer, uncovered, for 20 minutes.
- Purée in a blender. Season with salt and pepper. For serving, sprinkle with pumpkin seeds.
Roasted Acorn Squash Soup