This delicious soup came together after a trip to the farmers market on the coldest week of the year in NC. My favorite farmer brought in a beautiful harvest of winter squashes. I was so inspired by their perfect shapes and rich colors that I bought five acorn and three spaghetti squash. On the way home, I was already planning my soup…
2 large acorn squash
1 red onion
1 large apple
1 pound of carrots
8 cups of homemade bone broth
1 small bunch of fresh sage
1 small bunch of Italian parsley
salt and pepper
Preheat the oven to 350 degrees. Slice the acorn squash in half and scoop out the seeds. Chop the onion and apple into eighths. Peel and slice the carrots. Place all chopped vegetables into a large bowl and drizzle with olive oil. Place onto a large baking sheet lined with aluminum foil and sprinkle with salt and pepper. Place the two acorn squash face down in the same baking sheet. Roast for 1 hour, remove from oven and cool.
Scoop out the squash and place in a high speed blender along with the chopped veggies and herba. Purée until smooth. Pour into a large pot along with your bone broth. Stir to combine and heat all to a low boil. Allow to simmer on the stove for as long as you need until dinner. I cooked mine all day and it really brought out the flavor.