Acorn Squash Soup

1. 1

   First, you want to roast the squash.

2. 2

   Preheat oven to 375 degrees.

3. 3

   Slice the squash in half and place face down on a cookie sheet with a little bit of water at the bottom.

4. 4

   Roast for 20 25 minutes.

5. 5

   After it's done and slightly cooled, peel and chop it up.

6. 6

   In a large soup pot, combine the squash and chicken stock and let simmer over medium heat.

7. 7

   Peel, core and slice the apples and add them to the soup, along with the lime juice and chilies.

8. 8

   Bring to a boil and cook for 15 minutes.

9. 9

   Transfer contents to a blender or food processor and puree.

10. 10

    Pour it back into the soup pot on the stove, add a little nutmeg and the cream to make the soup richer.

11. 11

    Reheat, stirring frequently.

12. 12

    Soup is ready and can be refrigerated up to three days.

* Per serving · 4 servings · Values may vary.

No additional tips available.