Acorn Squash Soup

Acorn Squash Soup

• Left Over (from the holiday) Acorn Squash (at least 1 whole)
• 1 large onion diced
• 3 Carrots diced
• 1 leak diced
• 1 Bay Leaf
• 2 sprigs of time
• 1/2 tsp cayenne
• 1/4-cup olive oil
• 5 c Chicken Stock
• Salt and pepper
• 1 tbsp brown sugar to garnish over top

1. Peel the butternut squash, and carrots.
2. Chop onion, carrots, and leak into equal pieces
3. Sauté the onions, carrots and leak with a little olive oil. Season the vegetables with salt and pepper.
4. Once the vegetables are soft and lightly brown, add the cooked leftover acorn squash to a blender, and blend with hot chicken stock. You may have to blend it a cup at a time.
5. Put the blended soup into a large pot and add the bay leaves and thyme and simmer for 30-45 minutes. Season the soup with cayenne and salt. Garnish with brown sugar,