Roasted Acorn Squash Soup

Isn't it so sad that summer is gone, and with it all the yummy fruit? For here on out, it's apples, oranges, pears and bananas. The flip-side: we trade a large variety of juicy fruit for Fall produce like squash!

Roasted squash is one of the tastiest foods I've ever eaten. I love eating it plain (with the light seasoning from the roasting process), in a pasta bake and in soup. A few years ago I started making acorn squash soup and this year the recipes I had on hand didn't seem right. Like, I didn't remember making them the way that were on the recipes. Weird. I don't know how that happened (did I forget? did I lose the recipe I actually used? did I just adjust the recipes I had each time I made it?), but I decided to start from scratch and just make my own and  WRITE IT DOWN so I don't have this problem again.

A few things to know: 1) you need a blender or better yet, a food processor, or better yet, a stick (immersion) blender 2) I didn't actually measure my spices or salt. You might need more than what's here 3) plan for about an hour for the roasting of the squash, which can be done ahead of time 4)I based my recipe off of this one 5) it tastes a little like heaven

Roasted Acorn Squash Soup (for those Weight Watchers out there: if you get six servings out of it, it's only 3 points!)

2 large acorn squash
salt & pepper
olive oil
about 3 garlic cloves, minced
1 onion, chopped
2 tsp oil (or butter)
3 c. chicken broth
 1/4 tsp dried sage (go ahead and switch out the herbs for your favorites)
1/4 tsp dried thyme
1/8 tsp cayenne
1/2 tsp of salt
1/2 c. fat free half and half (or a half cup of another dairy)
1/2 c. fat free plain greek yogurt (or a half cup of another dairy)
1 tsp. Worcestershire sauce (optional)

Preheat the oven to 400 degrees. Half the two acorn squash, scoop and discard the seeds. It's helpful to cut/shave a little slice off the bottom so it sits flat. Place, facing up (inside up, rind down) on a baking sheet and brush with olive oil and season with salt and pepper and sprinkle with minced garlic. Roast for about an hour, until the squash is very soft (a fork moves easily through it). I covered mine with foil for a half hour, then uncovered it for the last half hour. (the above picture is after the roasting is complete, but I'm sure you guessed that)

When done, scoop away from the rind and set aside.

Next saute the onions. In a large pot add 2 tsp of oil/butter on medium, when hot add the chopped onion. Saute for about 4-5 minutes until soft then add chicken broth and squash. Combine.

Here's a good time to puree the soup. Because I have a stick blender I was able to puree it three different times during the process, but you'll only want to do it once with a processor or blender. So - transfer to either of those and puree until smooth (vent for steam).

Return the pureed mixture back to the pot and add herbs, cayenne and salt. Bring to a low boil then turn down the heat and add half and half and yogurt (or other choice of dairy - it's for creaminess). Stir to combine. Add Worcestershire sauce and additional salt to taste.

And can you believe it, this is the only photo I took of the final product. Behold, my leftovers: