Sometimes winter days just call out for a nice warm bowl of soup. And sometimes, those calls dovetail with fruits and vegetables that really really need to be used up! Enter the following recipe that came about because of necessity and trying hard not to waste food. I had an acorn squash that was so old I couldn’t even remember when I had purchased it, and some sad looking apples and onions. Since it was lunchtime I decided to marry them all together with some chicken broth and devoured it before my oldest sous chef even made it home from school.

Recipe

• 1 onion – diced and caramelized
• 1 apple
• 1 acorn squash
• 4-6 cups chicken broth
• 1 head roasted garlic
• 1 tsp Garam Masala

Preheat oven to 400. Cut the acorn squash in half and scoop out the seeds. Rub with olive oil and salt and pepper. Place on a baking sheet and cook for 40 minutes or until nicely golden brown on the top.

While the acorn is roasting, get your garlic ready and pop that in the oven. Slice your onions and begin to caramelize them. When they are almost finished add in your diced apple and sauté until nice and soft.

Once your squash and garlic are done cooking let cool until you can handle. Then scoop out the flesh and add to the pot of onions and apples. Add the roasted garlic and chicken broth. Using an immersion blender blend the ingredients together until nice and smooth. Add in the Garam Masala then salt and pepper to taste.

Bon Appetit!