Roasted Acron Squash Soup

Ingredients

• 1 acorn squash
• 2 Tbsp of butter
• 1/4 cup celery, chopped
• 1/4 cup carrots, chopped
• 2 Tbsp yellow onion, chopped
• 2 cups chicken broth
• 1/4 cup heavy cream
• 1 1/2 tsp lemon juice

Directions

1. Preheat oven at 300°F (150°C). Cut squash in half and scrape out seeds. (If desired, save seeds for roasting!) Place squash on a lightly greased baking sheet, cut side down. Bake for about 1 hour and 15 minutes, until soft.
2. Melt butter in a medium saucepan. Add celery, carrots, and onion. Cook slowly for about 5 minutes until soft.
3. Scrape flesh from squash into a pan with chicken broth. Heat to a boil. Reduce heat, cover, and simmer slowly for about 25-30 minutes until carrots and celery are tender.
4. Puree soup in a blender or food processor. Return to pan and add cream and lemon juice. Salt and pepper to taste. Heat to desired temperature.
5. Optional: Roast washed seeds in oven at 425°F (220°C) for 7-10 minutes, stirring halfway through until golden and crunchy but not burnt.
6. Serve hot and garnished with roasted squash seeds if desired.