Roasted Acorn Squash Soup

Ingredients

• acorn squash, halved and seeded
• water, as needed
• tablespoon sunsalted butter
• large sweet onion, chopped
• large carrot, peeled and chopped
• clove garlic, minced
• 1/2 cup slow-sodium vegetable stock
• 1/4 cup half-and-half
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cinnamon
• salt and black pepper to taste

Instructions

1. Preheat the oven to 400 degrees F (200 degrees C). Allrecipes / Qi Ai
2. Arrange squash, cut side down, in a baking dish; add enough water to cover bottom of the dish. Allrecipes / Qi Ai
3. Bake squash in the preheated oven until easily pierced with a fork, about 45 minutes. Remove from the oven; cool until easily handled. Scoop flesh into a bowl and set aside. Allrecipes / Qi Ai
4. Melt butter in a large pot over medium high heat. Add onion, carrot, and garlic; stir until onions soften, 5 to 7 minutes. Add stock and squash; simmer for 20 minutes. Allrecipes / Qi Ai
5. Transfer mixture to a blender in batches and purée until smooth. Return to pot. Allrecipes / Qi Ai
6. Stir in half and half, nutmeg, and cinnamon; season with salt and pepper. Thin the soup with water, if desired. Allrecipes / Qi Ai