Ingredients:

  • 1 acorn squash, halved and seeded
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 cloves of garlic, minced
  • 4 cups vegetable broth
  • 1 teaspoon vanilla extract
  • Salt and pepper to taste

Instructions:

1. Roast the squash:

  1. Preheat the oven to 400°F.
  2. Brush the cut sides of the acorn squash with 1 tablespoon of olive oil.
  3. Place the squash halves cut side down on a baking sheet.
  4. Roast in the oven for about 45 minutes, or until the squash is tender.
  5. Let the squash cool, then scoop out the flesh and set aside.

2. Cook the soup:

  1. In a large pot, heat the remaining tablespoon of olive oil over medium heat.
  2. Add the chopped onion and garlic, sauté until softened.
  3. Add the roasted squash flesh to the pot.
  4. Pour in the vegetable broth and bring to a simmer.
  5. Let the soup cook for about 20 minutes, stirring occasionally.

3. Blend the soup:

  1. Using an immersion blender, blend the soup until smooth.
  2. Stir in the vanilla extract.
  3. Season with salt and pepper to taste.

4. Serve:

  1. Ladle the soup into bowls and garnish with a drizzle of olive oil and a sprinkle of fresh herbs, if desired.
  2. Enjoy hot, with crusty bread on the side.