Oct. 14, 2017

Creamy squash and apple soup


1 Acorn squash cut in half and seeded

1 red onion peeled and quartered

1 pod garlic cut in half crosswise

2 apples peeled and cored

1" piece fresh ginger grated

1/4 tsp nutmeg freshly grated

1 cup whole cream 35%

1 bouillon cube


Preheat oven to 375. Line a baking sheet with foil and grease it with olive oil. Place the squah, cut side down, onion, apples on the tray. Grease a small square of foil with oil and place the garlic pod in it and wrap it tight. Place on the baking tray with veggies. Bake for 40 minutes. Place a dutch oven on the stove. Scoop out the roasted squash from the peel and add to dutch oven along with other veggies. Add 1 liter of water, bouillon cube. Squeeze out half a pod of rosted garlic into the soup. Grate 1" piece of peeled ginger into soup. Puree soup with an imersion blender. Add freshly grated nutmeg. Salt to taste and 1 cup heavy cream. Turn off heat and enjoy.