Acorn Squash Soup

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From: Living Lou • Print this Recipe

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Ingredients:

• 2 acorn squash
• 2 tbsp butter
• 1 onion, chopped
• ¾ tsp salt
• ½ tsp smoked paprika
• ¼ tsp allspice
• ¼ tsp cinnamon
• 1/8 tsp nutmeg
• 1/8 tsp cayenne pepper, optional
• 5 cups broth (I like chicken)
• ¼ cup cream

Directions:

1. To prepare the squash poke all over with a fork and microwave until softened, about 4-5 minutes.
2. Allow to cool and scoop out flesh, discard seeds and rind.
3. Heat butter over medium-low heat in a large pot.
4. Add onion and cook until softened, about 5 minutes.
5. Add spices and salt, cook for 30 seconds.
6. Add squash and broth. Turn up heat to high and bring to a boil.
7. Cover, reduce heat to low and simmer for 10-12 minutes.
8. Puree with an immersion blender or in batches in a blender. Stir in cream and serve.