Acorn Squash Soup

Ingredients

• 1 acorn squash
• 1 T butter
• 1/2 onion, chopped
• 1 small carrot, chopped
• 1 clove garlic, minced
• 1 1/2 c. chicken stock
• 1/4 c. half-and-half
• 1/4 t. ground nutmeg
• 1/4 t. ground cinnamon
• salt and pepper to taste

Instructions

1. Roast squash in baking dish with small amount of water face down at 400 degrees for about 45 minutes. (until soft)
2. Melt butter in pot over medium heat and cook onion, carrot, and garlic until soft. Pour chicken stock into pot and scoop flesh of the squash into the pot.
3. Bring the mixture to simmer and cook 20 minutes
4. Puree mixture until smooth and return to pot.
5. Stir in half-and-half, nutmeg, and cinnamon. Season with salt and pepper.
6. When serving sprinkle cayenne pepper on top if desired!