I love squash. I really love acorn squash.
My house smelled great with the roasted squash and garlic.
Seriously Yummy. That's really all I can say about this soup. Creamy deliciousness in a bowl. My four year old even liked it.
Thank you Jamie and Bobby Dean!
Here's the recipe (with some changes to make it vegetarian!)
1 2-pound acorn squash
1 large garlic bulb
3 tablespoons extra virgin olive oil, divided
2 cups low-sodium chicken broth, divided (I used veggie broth)
1 14.5-ounce can diced fire-roasted tomatoes, undrained
1 tablespoon apple cider vinegar (didn't have this on hand...so skipped!)
1.5 teaspoons salt
1 teaspoon ground black pepper
Cracked black pepper
Preheat oven to 400 degrees Fahrenheit.
Spray a baking sheet with nonstick cooking spray. Cut squash in half and discard the seeds. Place squash, cut sides down, on prepared baking sheet.
Cut 0.25 inch off of the pointed end of garlic bulb, keeping cloves intact. Place garlic, cut side up, on a small sheet of aluminum foil. Drizzle with 1 tablespoon olive oil. Wrap garlic in foil and place on the baking sheet with squash.
Bake 45 to 50 minutes or until squash and garlic are very tender. When cool enough to handle, scoop squash pulp from peel into a small bowl; discard peels. Squeeze garlic pulp into bowl.
In the container of a blender, combine squash, garlic pulp, remaining 2 tablespoons oil, 1 cup broth, and tomatoes; process until smooth. Pour mixture into a medium saucepan, and pepper. Cook over medium heat until warm. Spoon into small serving cups;Garnish with cracked black pepper if desired.
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