Roasted Acorn Squash Soup With Feta

1. 1

   Preheat the oven to 400 degrees F. Cut each squash in half and remove the seeds. Use your hands to rub the 2 teaspoons of olive oil over all of the squash halves (1/2 teaspoon per squash half). Place the squash cut side down on a baking sheet. Pierce the skin in several places with a fork. Bake for 30 minutes, or until the squash is tender. Prep the other ingredients while the squash is baking.

2. 2

   Remove the squash from the oven and use a spatula to flip each half cut side up to cool. Set aside.

3. 3

   In a medium-sized soup pot, heat 1 tablespoon of olive oil over medium heat. Add the onion and garlic and cook until the vegetables are tender, about 3 minutes.

4. 4

   Scoop the flesh of the acorn squash from the skin and transfer it to the soup pot. Break up the squash as you stir it into the onion and garlic. Add the chicken stock and cook for 1 to 2 more minutes.

5. 5

   Remove the pot from the heat and use an immersion blender to puree the soup in the pot. If you don't have an immersion blender you can transfer the vegetables to a standard blender or food processor to puree and pour the soup back into the pot. Add the sugar, oregano, red pepper, allspice, salt, and black pepper. Cook over low heat for 1 minute.

6. 6

   Add the milk and continue to heat the soup about 1 to 2 more minutes. Stir in the feta cheese and serve. Garnish with croutons and more feta, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.