Acorn squash soup

Well, I promised a little cooking to go with my rambling so i’ll start with this. An easy winter meal to keep you warm during these wicked New England winters. Simple. delicious, and oh my god its even good for you. 

Acorn squash soup. I love sqush. Any kind really. Butternut. Summer. Zuccinni. Winter. And yes. Acorn. I love acorn squash because its a little easier to work with than Butternut sqash and has a very similar flavor, though it tends to be a bit on the sweeter side. 

This soup is so easy, with very little prep, high in antoxidants, and low in calories.

Ingredients:
1 acorn squash
2 cups chicken (or vegetable) broth. homemade prefferably.
Olive oil for roasting
Salt and pepper
Curry powder (optional, but really, it’s good. try it)
 A squidge (yes that’s a technical term) of sour cream, or lowfat greek yogurt.
Dash of cayanne pepper

start by slicing open the acorn squash and scooping out the seeds and set them aside (great for roasting and garnishing)
Pre-heat the over to 375. 
Place the 2 halves of squash in a baking dish with an inch of water in the bottom (to help prevent drying out)
Drizzle with squash with olive oil, salt and pepper
roast squash for about 25-30minutes or until they are fork tender.

In the last 10-12 minutes of cooking. spread seeds on a baking sheet, dust with salt and pepper. The should come out at the same time as the squash and be a dark golden brown. Keep an eye on them though. they cook a little quicker than pumpkin seeds. 

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Once cooled, Scoop the squash out of the shell and add to a blender, ninja, majic bullet,  what ever kind of blending device you have. Add your broth of choice, squidge of sour cream or greek yogurt, S&P, dash of cayenne pepper (to taste) paprika and about a palmful of curry powder. Blend until smooth and serve! 

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 I garnished mine with the toasted seeds and a dash more of paprika on top. WHOMP it was gone before i even had time to breathe. YUM. 

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