Acorn Squash Soup

Today was a chilly and windy day so what better way to warm and get cozy for winter than with a cup of fresh acorn squash soup and a piece of warm homemade bread.

Ingredients

• 2 small acorn squash (remove the seeds and cut in small cubes / alternatively you can cut in half, remove the seeds, sprinkle with some olive oil and bake)
• 3 large carrots (sliced)
• 1 onion (diced)
• 1 garlic clove (minced) and about the same amount of fresh ginger (peeled)
• 1 cup heavy cream
• 1 cup whole milk
• 5 TBSP extra virgin olive oil
• salt to taste
• Optional – Can garnish with parmesan cheese / pumpkin seeds / croutons and few drops of balsamic vinegar

• In a large pot add the olive oil, onion, acorn squash, carrots, sprinkle salt and cook for about 5-7 minutes until the vegetables start to soften
• Add garlic and ginger
• Cover with water and ring to a boil. Simmer until vegetables are well cooked (try the carrot with a fork to test if it’s cooked)
• Let it cool for few minute
• Place everything in a blender and blend until pureed
• Add more salt and pepper if needed
• Transfer puree back in the pot, add milk and heavy cream and bring to a boil.