Roasted Apple and Acorn Squash Soup

Written by Chef Ned Bell

Warm up with this deliciously simple soup on a cold day.

Makes 6 servings
Ingredients
2 apples, unpeeled, cored, cut in half
1 medium acorn squash, cut in half
2 tbsp (30 ml) olive oil
1 medium onion, chopped
1 clove garlic
4 cups (1 L) chicken broth
Salt and pepper to taste
Parsley, optional

Method:
1. Preheat oven to 400° F (200° C). Place apples an d squash
upside down in a shallow pan with 1/4 inch of water. Bake for 35
minutes. Remove apples and set aside.

2. Flip squash over. Drizzle with 1 tbsp olive oil and a sprinkle of
salt. Broil for 5 minutes. Remove from heat and set aside.

3. In saucepan, heat remaining olive oil. Add onions and sautee for 5 minutes. Add garlic and sautee for 1
minute. Add chicken stock, apple and peeled squash. Bring to a boil. Simmer for 5 minutes. Remove from heat.

4. Puree in blender to desired consistency. Season to taste with salt and pepper. Serve topped with freshly
chopped parsley.

Nutritional analysis per serving
Calories: 132
Protein: 4.3 g (13%)
Fat: 5.8 g (40%)
Carbohydrate: 17 g (47%)
Each serving provides 1½ servings of vegetables and fruit. Suitable for Diabetic diets.