Acorn Squash Soup

Ingredients:

• Acorn Squash, halved and seeded (2)
• Sweet Onion, chopped (large)
• Carrot, peeled and chopped (.5 lbs)
• Garlic, minced (.5 tsp.)
• Butter (3 tbsp.)
• Vegetable Stock (3.5 cups)
• Half & Half (.25 cups)
• Nutmeg (.5 tsp.)
• Cinnamon (.5 tsp.)
• Salt (.5 tsp.)
• Black Pepper (.5 tsp.)

Directions:

1. Put Squash in baking dish cut side down.  Add water to cover the bottom.
2. Bake at 400 degrees for about 45 minutes until flesh is easily pricked with a fork.
3. Let cool and scoop out flesh.
4. Saute Onion, Garlic, and Carrot in Butter until soft.
5. Add Squash and Stock and bring to a boil.
6. Simmer for 20 minutes.
7. Puree in blender until smooth.
8. Add Half & Half, Nutmeg, Cinnamon, Salt, and Black Pepper.
9. Thin with water if desired.