Autumnal Acorn Squash Soup

Made this this morning for supper this evening. I am recording it for posterity, because I tend not to make things the same way twice and when I hit it just right, I want to remember what I did!

2 acorn squash, halved and roasted for about 40 minutes

2 cups of broth (I used chicken this time, but veggie would be fine too)

1 onion, sliced

1 teaspoon of sage

1/2 teaspoon ground ginger (a little fresh ginger would be better, but I was out)

2 tablespoons maple syrup (the real deal–don’t cheap out on the mammy one)

salt and black pepper to taste

 

While roasting your acorn squash, bring your broth to a boil. Chop and and add the onion and spices.

After the squash is roasted, scoop out its meat into the broth and puree. (I use an immersion blender for this.)

Turn off the heat and stir in the butter and maple syrup.

 

You can eat this now or later. You can add a dollop of sour cream, creme fraiche or plain yoghurt. You can serve it hot or chilled. It’s all yum, no matter what.

If I was really awesome, I’d bake some fresh bread to serve with it, but alas, I am not that awesome today. I have too much to do outside the kitchen. But you? YOU should bake some fresh bread.

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