There was a collection of beautiful vegetables from my CSA share. I hate wasting food, so I wanted to make something to incorporate all of the goodies I had on hand. I asked for some squash suggestions on my Facebook fan page and one of them was a soup. (thanks!!)

My initial goal was to create roasted kale and butternut acorn squash soup. But after roasting and blending squash, garlic, onion and green pepper – I felt that it would be a waste of superb flavors to just dump it into the soup. So in one pot, I made a kale soup with chicken broth, roasted carrots and potatoes, and in another, was this soup. I added a hint of cream to finish.

This soup is jam packed with flavor, stemming from the flavors of the roasted vegetables. It is so yummy that I have a feeling that you’d want to make this soup at least five more times before squash season is over. It’s sweet, earthy with subtle hints of garlic and green pepper, juxtaposed with the cream, which adds a light creaminess.

Recipe: roasted butternut acorn squash soup
Makes 4-5 servings

Ingredients:

2 large pieces of acorn squash, cut into quarters with seeds removed (do not peel)
1/4 cup of chicken stock
1/2 of a green bell pepper, roasted
1/4 of an onion, roasted
3 tablespoons of heavy cream
3 cloves of garlic, roasted
Dash of cinnamon
Sprikle of salt and pepper

Procedure:

1. Heat oven to 450.

2. Cut squash into quarters. Sprinkle salt and pepper all over.

3. Bake in the oven for 1 hour. Some smaller pieces may cook faster than others. If so, feel free to remove after 30 minutes.

4. Using a spoon, scoop out the squash insides. Or use a knife to remove the skin, which should come out easily.

5. Puree vegetables in a blender until smooth.

6. Transfer content to a pot. Add chicken stock and heavy cream. Stir together. Cook on low heat for 5 minutes.

7. Sprinkle with cinnamon on top and serve.