Fall is here and that means it’s squash and soup time! My favorite squash is acorn and this soup is so perfect and creamy!
Acorn Squash Soup
2 acorn squash
1-2 cups chicken broth (depending on how thick you want it)
1/4 cup of heavy cream or grass fed butter (or half of each)
1 ts ground ginger
1/4 ts ground nutmeg
optional: top with a drizzle of honey
Heat oven to 375ºF.
Cut squash in half and scoop out seeds. Place cut side up on parchment or foil lined sheet pan and bake for 30-35 minutes until flesh is soft (time varies depending on size).
Scoop out flesh of squash and place in blender with the rest of the ingredients and blend until smooth and combined. You may want to add chicken broth a little at a time until soup reaches desired thickness.
*If you don’t have a blender, place ingredients in pot and mash with hand held masher or use an immersion blender.