Roasted Apple and Acorn Squash Soup

Ingredients

• 2 unpeeled, cored and halved apples
• 1 medium halved acorn squash
• 2 tbsp (30 ml) olive oil
• 1 medium chopped onions
• 1 clove garlic
• 4 cups (1 L) chicken broth
• to taste, salt
• to taste, pepper
• optional, Parsley

Nutritional information

Directions

1. 1

   Preheat oven to 400° F (200° C).

2. 2

   Place apples and squash upside down in a shallow pan with 1/4 inch of water. Bake for 35 minutes. Remove apples and set aside. Flip squash over. Drizzle with 1 tbsp olive oil and a sprinkle of salt. Broil for 5 minutes. Remove from heat and set aside.

3. 3

   In saucepan, heat remaining olive oil. Add onions and saute for 5 minutes. Add garlic and saute for 1 minute. Add chicken stock, apple and peeled squash. Bring to a boil. Simmer for 5 minutes. Remove from heat.

4. 4

   Puree in blender to desired consistency. Season to taste with salt and pepper. Serve topped with freshly chopped parsley.