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:
- Preheat the oven to 400°F.
- Brush the cut sides of the acorn squash with 1 tablespoon of olive oil.
- Place the squash halves cut side down on a baking sheet.
- Roast in the oven for about 45 minutes, or until the squash is tender.
- Let the squash cool, then scoop out the flesh and set aside.
2. Cook the soup:
- In a large pot, heat the remaining tablespoon of olive oil over medium heat.
- Add the chopped onion and garlic, sauté until softened.
- Add the roasted squash flesh to the pot.
- Pour in the vegetable broth and bring to a simmer.
- Let the soup cook for about 20 minutes, stirring occasionally.
3. Blend the soup:
- Using an immersion blender, blend the soup until smooth.
- Stir in the vanilla extract.
- Season with salt and pepper to taste.
4. Serve:
- Ladle the soup into bowls and garnish with a drizzle of olive oil and a sprinkle of fresh herbs, if desired.
- Enjoy hot, with crusty bread on the side.