2 medium Acorn Squash – halved and seeded
1 medium Onion – finely chopped
1 large Carrot – finely chopped
2 Cloves Garlic – minced
2 Tbs Olive Oil
3 1/2 Cups Chicken Broth
1/4 Cup Heavy Cream (Kaufmann 2 Optional)
1/2 tsp ground Nutmeg
Coarse Salt & Cracked Pepper to taste
Brush cut side of squash with Olive Oil. Season with Salt & Pepper. Place cut side down on a baking pan. Bake at 400 degrees for 30 to 35 minutes or until squash is easily pricked with a fork.
In a 5 quart stock pot, saute Onion, Carrot and Garlic in Olive Oil until tender. Season with Salt & Pepper.
Take squash that has been cooled to the touch, scoop out squash into the stock pot with onion mixture. Add the broth and simmer over medium heat for about 20 minutes or until squash is tender.
Use and immersion blender to puree the soup in the stock pot, or carefully put mixture into a blender no more than half full. Puree in batches and return to stock pot.
Stir in Heavy Cream (Kaufmann 2 Optional), Nutmeg and Salt & Pepper to taste.