Acorn Squash Soup

I have to say, I absolutely love soup!  This recipe is now one of my favorites.

Acorn Squash Soup

1 organic acorn squash
2 tbsp organic, unsalted butter
1 medium size onion, chopped
4 organic carrots, chopped
2 organic celery, chopped
2 organic garlic cloves, chopped or crushed
1 tsp cinnamon
1 tsp sea salt
1 litre vegetable broth
3/4 cup organic cream

Cut squash in half and scoop out seeds.
Use a knife to poke random holes in the skin.
Bake at 375 F for 60 minutes.

Add butter to a large pot and saute onion, carrot, celery and garlic for about ten minutes, stirring often.
Add cinnamon, sea salt and broth.
Bring to a boil.
Reduce heat to low and simmer for about 20 minutes.

Once the squash is ready, remove it from the oven and let it cool.
Scoop squash out of its shell, mash and set aside.

Use a slotted spoon or strainer to separate vegetables from the soup.
Puree the vegetables with the squash and cream, using soup as needed to liquify (you will need to do this in batches, depending on the size of blender you are using).

Add the puree to soup and return to a boil.
Enjoy!