Simple and sublime. This soup is a must for fall and winter entertaining. Our Autumn Spice Blend and Roasted Garlic Avocado Oil perfectly accompany all sweet winter root vegetables. We love this combo on butternut squash and sweet potatoes--a great new take on roasted vegetables.
2 large acorn squash, peeled, seeded and cubed
1 large onion, roughly chopped
2 ribs celery, roughly chopped
1 small carrot, peeled and roughly chopped
4 cloves garlic, peeled
1 Tbl Autumn Spice Blend
4 cups Chicken or Vegetable Stock
On a rimmed baking sheet, place the squash, onion, celery, carrot and garlic. Drizzle with Roasted Garlic Avocado Oil. Sprinkle with the Autumn Spice Blend. Roast at 400 degrees until the squash is softened and pierces easily with a knife--about 15-20 minutes.
Scrape the vegetables into a stockpot taking care to get all the browned bits. Add the stock and puree with an immersion blender or in batches in a conventional blender. Adjust to taste with salt and pepper. Add more stock to adjust consistency.