Acorn Squash Soup w. Mint + Nutmeg

  • acorn squash, halved + seeds removed
  • olive oil
  • onion, one half
  • nutmeg, 1/2 teaspoon
  • vinegar, apple cider or white wine
  • water or bone broth
  • salt, to taste
  • mint leaves, fresh

Coat squash halves with olive oil and place in baking dish along with three tablespoons of water

Bake at 425 for forty minutes [or until skin peels away easily and flesh is soft]

Chop into smaller pieces

In medium sized pot, sauté onions in olive oil

Once translucent, add nutmeg, stir, + cook covered two minutes longer

Add a generous splash of vinegar and allow liquid to cook off

Place squash in pot with onions

Cover with water or broth

Bring to a bare simmer

Purèe with handheld blender

Salt to taste

Garnish with a generous amount of fresh chopped mint