The best flavors of fall come together in this delicious Acorn squash soup.

INGREDIENTS:

2 Medium size whole Acorn squash cut in halves

Mirepoix: 1 whole onion chopped, 1 stack of celery chopped, 1 carrot peeled and cut

2 sprigs of thyme

1 clove of garlic

5 cups organic chicken stock 

1 tsp. ground cinnamon

½ tsp. of freshly ground nutmeg

1 tsp. salt

2 tbsp. of olive oil

Freshly ground pepper 

Pinch of ground cloves

Pinch of all spices

Pumpkin and sunflower seeds for garnish (optional)

STEPS

Preheat the oven to 375 degree F.

Cut the acorn squash in half then season with salt, freshly ground pepper and drizzle with olive oil. Place the springs of thyme on top and roast for about 45 minutes or until cooked through.

Discard sprigs of thyme, take the skin and set a side.

Meanwhile, in a large pot over medium heat, sauté chopped onion, celery and carrots in olive oil for about 5 minutes or until soft making sure to stir frequently.

Add the roasted acorn squash to the pot, Add in cinnamon, nutmeg, clove, all spice and then pour in the broth.

Cook the acorn squash mixture for about 20 minutes by stirring occasionally.

Puree soup in a food processor or high-speed blender until smooth, then pass through a chinois sieve.

Garnish with pumpkin seeds, sunflower seeds and milk.