Roasted Acorn Squash and Apple Cider Soup
Serves 4
2 Acorn Squash
6 c Apple Cider
2 c Vegetable Stock
4 tsp. Honey
4 tsp. Butter (unsalted)
Salt and pepper to taste
Cut each acorn squash in half and scoop out the seeds. Place in roasting pan. Drizzle honey over the halves and place a teaspoon of butter in each one. Pour apple cider and vegetable stock around squash. Cover and cook in 400 degree oven for about 1 1/2 hours or until tender. When cool, scoop out the flesh into a blender. Add cooking broth and puree until smooth and strain into a soup pot. Adjust consistency with stock or cider. Season with salt and pepper. Ladle into squash halves to serve.
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