SPICY ACORN SQUASH SOUP
Steps:
- Pre-heat oven to 400*. Cut acorn squash in half, scoop out seeds, brush with olive oil, and sprinkle with salt and pepper. Place cut side up in the oven and let roast for 35-45 minutes until squash is soft and easy to scoop. Right before squash is done, in a pot heat olive oil over medium low heat. Saute shallots, garlic and pepper until softened slightly. Add apples in and continue to cook for 2-3 minutes. Pour in veggie broth and add in cardimom, paprika, and red pepper flakes. Continue to simmer until apples have softened, about another 5-6 minutes. Once apples are ready, scoop out the acorn squash into the pot and stir. Once squash breaks down, you may need to add a little more veggie broth to get the soup to a better consistency. Remove pot from stove and with an immersion blender (or a food processor), puree mixture until apples and squash are smooth. Return to heat and cook for 2-3 minutes more.
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