As we mentioned before, The Spatularettes won’t be able to spend as much time back home as we would like this holiday season. Therefore we are bringing the the flavors of home to our kitchens here in Philadelphia. When we think about recipes, few things are as mom-inspired as a bowl of homemade soup. So in honor of family, food, and keeping things seasonal this month, we want to bring you a recipe for a delicious hearty soup. The winter winds may be heading our way, but you will have no problem staying warm with this roasted acorn squash soup on the table.
3 acorn squash, cut in half
1/2 tbs olive oil
2 carrots, cut in 1 in pieces
1 white onion
1/2 tsp sea salt
1 1/2 tsp garlic powder
1/2 cup whipping cream
Preheat oven to 400 degrees.
Cut squash in half and drizzle with olive oil. Cover a baking sheet with foil and lay squash, cut side up, on foil. Roast for 30 minutes or until flesh is fork tender. Scoop out the meat of the squash with a spoon and set aside.