Servings | Prep Time: 1 Hour
20 Minutes | Source: www.asweetpeachef.com
- 3 acorn squashes
- 1 tsp sea salt
- 1 tsp ground black pepper
- 2 tbsp olive oil
- 2 carrots, chopped
- 1 granny smith apple, cored and chopped
- 1 shallot, chopped
- 1/2 yellow onion, chopped
- 1/2 red onion, chopped
- 1/2 tsp dried ginger
- 1/4 tsp dried sage
- 1/8 tsp cayenne pepper
- 1/8 tsp ground allspice
- 4 cups vegetable stock
- Preheat oven to 400 degrees.
- Line baking sheet with aluminum foil or parchment paper.
- Lightly sprinkle with kosher salt and ground black pepper. Place squash, cut-side-down, onto baking sheet. Roast in oven for 45-50 minutes, or until flesh is tender and easily pierced. Remove from oven and allow to cool.
- Once cool, remove flesh from skin by using a spoon and scooping out the flesh. Discard skin and set flesh aside.
- In a large, deep pot, heat olive oil over medium-high heat until hot. Add carrots, apple, shallot and onions and sauté until tender, about 6-8 minutes. Once tender, add ginger, sage, cayenne, allspice, squash flesh and vegetable stock. Stir well and bring to a boil. Reduce heat and simmer for 15-20 minutes.
- Remove pot from heat and puree mixture, either with an immersion blender (best thing ever), a blender (in batches) or a food processor.
- Once pureed, season with any additional salt or pepper to taste. Garnish with thinly sliced red onion or apples, if desired.