Acorn squash soup

When the weather starts getting cold, I can't get enough soup. Besides the fact that it's warming and healthful, I also find it fun to make.

You're probably going to see plenty more soup recipes here in the coming weeks. As you can see from my recipe posts for tilapia chowder with fresh tarragon, white chicken chili, chickpea soup with porcini mushrooms, vichyssoise, trout gumbo, and oh so many more: I'm serious about my soups!

I hope you like this new one. Roasting the veggies really brings out a nice flavor from the garlic and shallots, and I find they complement the squash nicely.

Acorn squash soup (serves 4)

2 acorn squash, or 1 acorn squash and 1 butternut, halved lengthwise

4 shallots, peeled and halved lengthwise

4 cloves garlic, unpeeled

extra-virgin olive oil, just enough to brush on veggies

salt and pepper, to taste

3-4 cups vegetable stock (or chicken stock)

1/2 cup soy milk (use this to keep it low fat/vegan), whole milk, or light cream

fresh chives, thyme, oregano, parsely, or tarragon, chopped, to garnish

1.) Preheat oven to 375, and scoop out the seeds from the squash. Brush cut side of vegetables with olive oil; rub the garlic cloves with a little oil, too. Salt and pepper liberally.

2.) Roast, cut side down, for about 45 minutes, or until tender.

3.) Scoop out the flesh from the squash, and put that in a soup pot with the shallots and peeled garlic cloves. Cover the vegetables with the stock.

4.) Simmer, covered, for about 15 minutes.

5.) Puree with a hand blender or food processor, then reheat gently with the soy milk, whole milk, or light cream.

6.) Serve with your fresh herb of choice as a garnish.

Today's question: What do you like to make with squash this time of year?