Roasted Acorn Squash and Apple Soup

Preheat the oven to 350 F.

Cut each acorn squash in half lengthwise. Scoop out the seeds and set them aside. Place each acorn squash on a rimmed baking sheet, opened side up.

Place the cubed sweet potatoes and apples in a large bowl. Drizzle with the olive oil, nutmeg, and cinnamon. Toss to coat. Dump the potatoes and apples onto the baking sheet around the squash. Place the onions on the baking sheet.

Bake everything for approximately 30 minutes or until the squash is tender. When the squash is tender (test with a fork), remove the baking sheet from the oven and let cool.

Carefully scoop out the edible part of the squash and place in a medium sized stock pot. Carefully transfer the sweet potatoes, apples and onions to the stock pot as well.

With the stock pot over moderate heat, add the butter and season with sea salt and pepper to taste. Once the butter is melted, add the chicken (or vegetable) stock. Bring to a simmer. Once the soup reaches a simmer, cover and let the soup cook for approximately 5 minutes.

Carefully transfer the contents of the stock pot to a blender or food processor (make sure to do this in small batches if needed, to allow space for expansion due to the heat), and puree until you get the consistency you desire.

Dish into serving bowls. Top with optional garnishes.

Note regarding squash seed preparation:
Bring a small pot of salted water to a boil. You only need to fill the pot enough to cover the small amount of seeds.

Rinse the squash seeds under cool water, ridding them of any gunk. Place them in the boiling salt water and let them boil for approximately 5 minutes.

Drain, pat them dry, and let them sit out for a while to dry.

Drizzle them with olive oil and sea salt, toss to coat, and bake in the oven at 350 F for approximately 7 minutes or until golden brown (it depends on your oven, so keep a close eye on them).