Autumn Acorn Squash Soup

1. Preheat the oven to 425 degrees Fahrenheit. Fill a 9×13 inch casserole dish with 1 inch of water and place the acorn squash halves into the dish, cut side down. Roast for 30-45 minutes or till they are easily pierced with a fork or knife. Pull out of the oven and set aside to cool.

2. In a stock pot over meduim heat, pour in the olive oil and saute the onion, red pepper, mushrooms, and garlic till the onion is translucent and all the vegetables are soft.

3. Add the chicken stock and bring the soup to a simmer. Season with the oregano, thyme and salt. Scoop the flesh of the cooled acorn squash into the soup and heat through.

4. Working in batches, ladle the soup into a blender and puree till smooth. (Don’t forget to vent the blender lid so the soup doesn’t explode.) You could also use an immersion blender if you have one and are so inclined. Salt to taste if it needs just a little more.

5. Once pureed, ladle the soup into serving bowls and enjoy! I’ve topped this soup with many differnt things. Our favorites are roasted chicken, bacon, and romano cheese. I imagine sour cream would be tasty too.