Roasted Apple and Acorn Squash Soup

INGREDIENTS

2 apples, unpeeled, cored, cut in half
1 medium acorn squash, cut in half
2 Tbsp extra virgin olive oil
1 medium onion, chopped
1 clove garlic
4 cups vegetable broth
Sea salt and pepper to taste
Parsley, optional

DIRECTIONS

Preheat oven to 400° F. Place apples and squash upside down in a shallow pan with 1/4 inch of water. Bake for 35 minutes. Remove apples and set aside. Flip squash over. Drizzle with 1 tablespoon of olive oil and sprinkle with a bit of salt. Broil for 5 minutes. Remove from heat and set aside. When cool enough to handle, peel the squash.

In saucepan, heat remaining olive oil. Add onions and sautee for 5 minutes. Add garlic and sautee for 1 minute. Add vegetable broth, apples, and peeled squash. Bring to a boil. Simmer for 5 minutes. Remove from heat. Puree in blender to desired consistency. Season to taste with salt and pepper. Serve topped with freshly chopped parsley if desired.

Serves 6.