Blustery Day Roasted Garlic & Acorn Squash Soup

A blustery cold day, calls for roasted garlic & acorn squash soup. Roast garlic in the cavity of the acorn squash. 3 squash, 2 garlic heads a little olive oil: roast 350F for 45min 'til garlic & squash edges are golden. Let cool. Boil 2 cups water, 1 peeled potato, 3 celery stalks & 1/2 red onion finely diced all to boil 'til mushy. Stir in 2 cups beef broth, roasted squash innards, and roasted garlic. Let simmer 30min. Dash smoke paprika, dash nutmeg, 1tsp montreal steak seasoning, 2tsp dried thyme. Served w/ dollop sour cream. Wine pairing: Apothic White.

Tucking the garlic cloves inside the squash while roasting.

 Kept it rustic by mashing with potato masher instead of blending.

 

Updated:  Re-runs got fancied up by mixing in chopped fresh spinach, topped with shredded colby, dollop sour cream, & handful of roasted pistachios!  SOUPER Yummy!!!!