This batch makes about 3 quarts of soup and it stores beautifully in the freezer. You can stock up while squash is super cheap in fall, and use the soup for a quick school lunch thermos addition.
- 3 acorn squash, halved and seeded
- Butter enough to coat the squash halves
- 1/4 c. pure maple syrup
- 1/4 c. butter or coconut oil (use the code STEWARDSHIP for 10% off at that site!) to cook in
- 2 medium onions, coarsely chopped
- 2 carrots, coarsely chopped
- 5 cloves of garlic, coarsely chopped
- 1 quart chicken bone broth
- Sea salt/pepper to taste
- 1 c. whole raw milk or cream
- Place the squash flesh side UP on a baking sheet. Spread butter over the flesh, sprinkle salt and pepper, and divide the maple syrup between the halved squashes – just pour it right into the middle of the squash.
- Bake the squash at 350 degrees for 1 hour and 15 minutes. Set aside to cool while you start the rest of the soup.
- In a large soup pot, sauté the onion and carrot in the butter with a big pinch of sea salt to bring out their juices and sweeten the veg. Let them go on medium heat for about 15 minutes.
- Add the garlic and cook for a minute.
- Add the scooped out squash and bone broth and bring to a boil. Reduce to a simmer for 15 minutes.
- Puree thoroughly with an immersion blender or regular blender.
- Stir in the milk and then sea salt and pepper to taste.