Acorn Squash Soup

4 standard portions

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Ingredients

• 2 acorn squash (2.5-3 lb total)
• 1 medium yellow onion (sliced in half, peel on)
• 1 garlic bulb (sliced lengthwise, peel on)
• 2 medium carrots (peeled)
• 1 tablespoon olive oil
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• 4 cups low-sodium vegetable stock
• 1 bay leaf
• ¼ cup sour cream

Method

1. Preheat the oven to 400°F (200°C), or 180°C if using a fan oven.
2. Place the acorn squash halves, onion halves, garlic bulb, and carrots on a baking sheet. Drizzle with olive oil and sprinkle with salt and black pepper.
3. Roast the vegetables cut side up for 20 minutes. Flip and roast for another 20-25 minutes until tender.
4. Remove the onion and garlic peel and scoop the flesh from the acorn squash.
5. In a large pot, combine the roasted vegetables with vegetable stock and the bay leaf.
6. Simmer over medium heat for 10-15 minutes, then remove the bay leaf and discard it.
7. Blend the mixture with the sour cream until smooth, adjust seasoning if necessary, and serve warm.