Emeril's Acorn Squash Soup

I made this pureed soup last week. You know something, I think pureed soups are kind of a pain. I do have an immersion blender but it takes forever to actually get the soup to something close to smooth. Plus it splatters. It's too scary to put hot soup in a blender. I think next time I might make the soup earlier in the day, let it cool for a LONG time, blend it in the blender, and then heat it up again. Soups get better as they "age" anyway.

Anyway, the flavors of this soup are really really good and I *was* really happy to have it in the fridge all week for lunches. Very healthy, surprisingly filling. Next time I would roast the carrots alongside the squash, because they took forever to get soft, much longer than the recipe said. I used a pear instead of an apple and it was great.

Emeril's Acorn Squash Soup
elemenoPee

Ingredients:
3 acorn squash, halved, seed removed
3 tablespoons olive oil
2 carrots, chopped
1 Granny Smith apple, cored and chopped
1 onion, chopped
1/4 teaspoon ginger
1/8 teaspoon allspice
4 cups low sodium chicken stock or vegetable broth

Method: Preheat oven 400 degrees F.

On a baking sheet, roast the acorn squash, cut side down, until soft, about 45 minutes. Scoop out the squash flesh and set aside.

In a soup pot, heat olive oil over medium high heat. Saute carrot, apple, and onion until soft. Season with ginger and allspice. Add the squash and the chicken stock. Simmer for 15 to 20 minutes.

Remove the pot from the heat and puree with a hand-held immersion blender.