Roasted Acorn Squash Soup

ingredients:

• 1 large acorn squash
• 2 tablespoons olive oil, divided
• 1/4 teaspoon ground cinnamon
• 1/2 teaspoon kosher salt, or to taste
• 1 medium yellow onion, chopped
• 3 cloves garlic, minced
• 2 cups unsweetened almond milk
• 2 cups vegetable broth
• Sour cream or plain Greek yogurt for serving (optional)

instructions:

1. Preheat the oven to 375ºF.
2. Chop the tip and tail off the acorn squash, then cut it in half length-wise. Scoop out the seeds and discard them (or you can roast them like pumpkin seeds--they're delicious!).
3. Drizzle the squash flesh with 1 tablespoon of olive oil and sprinkle with salt and cinnamon. Place both squash halves on a baking sheet, cut-side down. Roast the acorn squash for 45 to 50 minutes, or until the flesh is very soft. Use a spoon to remove the squash flesh from the skin; discard the skin.
4. Heat the remaining olive oil in a skillet over medium heat. Add the chopped onion and sauté until browned, about 15 minutes. Add the garlic and sauté an additional 2 minutes. Remove from heat.
5. Add the squash, sautéed onion and garlic, almond milk, and vegetable broth to a blender and blend until completely smooth. Season to taste with salt and pepper and serve with sour cream or plain Greek yogurt, if desired.

notes:

If you have an immersion blender, you can cook the onion and garlic in a Dutch oven, then add the remaining ingredients and blend directly in the pot.