Roasted Acorn Squash Soup

Name: Roasted Acorn Squash Soup
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 serving(s)
Ingredients: 3 small acorn squash; Olive oil; 1 onion, chopped; 2 cloves garlic, chopped; 2 tablespoons (30 ml) butter; 5 cups (1.25 litres) chicken broth; Salt and pepper; Pumpkin seeds, toasted

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Preparation 20 MIN

Cooking 30 MIN
Servings 8

Ingredients
Preparation

Ingredients

3 small acorn squash
Olive oil
1 onion, chopped
2 cloves garlic, chopped
2 tablespoons (30 ml) butter
5 cups (1.25 litres) chicken broth
Salt and pepper
Pumpkin seeds, toasted

Preparation

Preheat the grill, setting the burners to high.
Cut the squash into quarters and remove the seeds. Peel the squash. Oil the squash pieces. Grill for about 4 minutes per side to mark the flesh. Cool and cut into cubes. You will need 2.5 litres (10 cups) of squash.
In a saucepan, soften the onion and garlic in the butter. Add the squash and broth. Bring to a boil and simmer, uncovered, for 20 minutes.
Purée in a blender. Season with salt and pepper. For serving, sprinkle with pumpkin seeds.