Fall brings many happy feelings to my heart. Cozy soups being one of them. I had an acorn squash and wanted to cook some soup to have for the week. Here’s what you will need:
Preheat your oven to 400 degrees. Cut squash in half, scoop out seeds and place face down in a 8×12 pan with about a half of inch of water in the bottom of the pan. Cook for 40 minutes.
Chop up your onion and carrot. On low to medium heat cook your onion and carrot in the melted butter for about 5-8 minutes until soft and sautéed add the cinnamon, nutmeg, salt and pepper. Add the chicken stock and coconut milk and cooked acorn squash. Mix well with a whisk and add simmer for 20 minutes.
In batches pour the soup into the blender and blend on high or on soup mode if your blender has it. Be careful to not fill it too full as it will overflow! Taste your yummy creation and add any additional seasonings you may desire. Spoons up!