Roasted Acorn Squash Soup

Preheat oven to 400 degrees F.

Line a baking sheet with aluminum foil or parchment paper. Place squash, skin-side-down, onto baking sheet. Roast in oven for 45-50 minutes, or until flesh is tender and skin is starting to turn golden brown. Remove from oven and allow squash to cool. Once cool, remove flesh from skin by using a spoon and scooping out the flesh. Discard skin and set flesh aside. Set aside.

In a large, deep pot, heat olive oil over medium-high heat until hot. Add carrots, apple, shallot and onions and saute until tender, about 6-8 minutes. Once tender, add salt, ginger, sage, cayenne, allspice, squash and vegetable stock. Stir well and bring to a boil. Reduce heat and simmer for 15-20 minutes.

Remove pot from heat and puree mixture, either with an immersion blender (best thing ever — I have one and I love it), a blender (do this carefully and in batches) or a food processor.

Once pureed, season to taste. Garnish with thinly sliced red onion or croutons, if desired.

Enjoy!