Squash Soup

Doesn't this soup just scream AUTUMN?!?!

I received an acorn squash and butternut squash in the last CSA bag of the season.  I typically just roast squash but decided to attempt a soup.  I checked out different recipes online and then just improvised.  I really like the soup.  My husband probably won't eat it but that's okay. 

Squash Soup

Ingredients: 
1 acorn squash
1 butternut squash
olive oil
salt and pepper
1/2 onion, diced
1 cloves garlic
1 Tbs ginger paste
3-4 cups chicken stock (preferably homemade)

Directions: 

1. Preheat oven to 400.
2. Cut acorn squash and butternut squash in half lengthwise. (Be careful!)  Drizzle with olive oil and salt and pepper.  Place cut side down on baking sheet.  Roast for 50-60 minutes or until fork tender.  Once done, let cool and scrape out the squash from the skin and place in large bowl. 
3. In a large stockpot, heat about a tablespoon of olive oil over medium-low heat.  
4. Add the onion and cook for 8-10 minutes or until soft.  Season with salt and pepper. 
5. Add garlic and cook for 2-3 minutes.  
6. Add the cooked squash and break it up a bit with a wooden spoon.  Add 3 cups of chicken stock and the ginger paste.  Stir and let simmer for 15 minutes.  Check for seasoning and add salt and pepper as needed. 
7. Depending on how thick you prefer your soup, you can then add the remaining cup of chicken stock and cook for 5-10 more minutes.  
8. Let cool a bit.  Then either transfer to a blender or use an immersion blender and blend until smooth. 

I served the soup with a few croutons I had in the pantry.  Yum!