Roasted apple and acorn squash soup

• Gluten free
• Paleo

• Produce

  • 20 oz Acorn squash
  • 1 Apple
  • 1 large clove Garlic
  • 1 Onion, small

• Canned Goods

  • 2 cups Stock, light

Found on carolinescooking.com

Description

Ingredients

• 20oz/565g acorn squash (peeled & deseeded weight, 1 medium squash)
• 1 apple
• 1 small onion
• 1 large clove of garlic
• 2 cups light stock (eg vegetable, chicken, as suits)

Directions

• Preheat oven to 400F/200C.
• Peel both the squash and apple and remove seeds/core. Dice both into medium-sized chunks. Peel the onion and cut into large chunks.
• Place the squash, apple and onion chunks in a roasting dish or on a baking sheet along with the garlic, unpeeled, and drizzle over a little olive oil. Toss so everything is lightly covered.
• Roast for approx 30-40mins until the quash is tender and the apple and onion are just starting to brown. Remove the garlic form the skin and place everything in a blender along with the stock. Blend until smooth and either serve or freeze until needed.