I hope you all had a very happy Halloween! In the past we’ve had to forgo the usual festivities due to a church-related conference that’s always held on Halloween weekend, but since Halloween was on a Monday this year, we were very excited to be first time candy hander-outers! Having no idea how much candy to get, hubby did his research based on how much our parents give out at their houses, and I’m happy to report that we served about 120 trick-or-treaters last night without running out of candy…and we only had a handful left over, so I’d say he nailed it! I had so much fun handing out candy and seeing all of the cute costumes. Some of those kids sure did look cold though! So today, I’m serving up some acorn squash soup, perfect for getting rid of any chill left over from last night. I served mine with some cheddar-parsley biscuits, and it’s definitely a meal I’ll be making again and again!
- 2 acorn squash, cut in half
- 1/2 Tbsp olive oil
- 1 Tbsp garlic, minced
- 3-4 cups chicken or vegetable stock
- 1 Tbsp fresh rosemary, minced
- Salt and pepper, to taste
Preheat the oven to 400 degrees and line a baking sheet with foil. Cut the squash in half and scoop out the seeds (you can set the seeds aside for roasting later). Place the sides face-down on the foil. Bake 40-50 minutes or until a fork inserted into the squash goes in easily.
Remove the skin from the squash (it should pull right off) and put the flesh into a food processor. Purée until smooth, in batches if necessary.
In a sauce pan over medium heat, sauté the garlic until fragrant. Add in the rest of the ingredients, adding the stock until you reach the desired consistency of your soup, and cook until heated through.