Roasted Acorn Squash Soup

Instructions

1. 1

   Preheat the grill, setting the burners to high.

2. 2

   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.

3. 3

   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.

4. 4

   Purée in a blender. Season with salt and pepper. For serving, sprinkle with pumpkin seeds.