Roasted Acorn Squash Soup With Rosemary and Garlic

• clarified butter (ghee) or 2 tablespoons olive oil↗2 tablespoons
• plump garlic cloves, smashed and roughly diced↗6
• diced onions (Vidalia is best)1 1⁄2 cups
• minced fresh rosemary3 tablespoons
• dried thyme↗1 teaspoon
• kosher salt↗1 teaspoon
• pre-roasted acorn squash3 cups
• broth (chicken or vegetable)↗3 cups
• milk↗1 cup
• fresh ground pepper↗
• cubed gruyere cheese (to garnish)

Step-by-step instructions

1. 1

   If you don't have any pre-roasted Thanksgiving leftovers --

2. 2

   Halve and scoop out the innards of 2 medium to large Acorn Squash. Roast them, cut side down in a 400 degree oven for about 45min or until tender when pierced with a fork. Remove from oven and allow to cool. When cool scoop out flesh and set aside.

3. 3

   Heat the ghee or oil in a deep sauce pan on medium heat. When warm add the onions, 4 cloves of garlic, rosemary, thyme, and salt.

4. 4

   Cook gently until the onions are translucent and just beginning to caramelize(about 8-10 minutes).

5. 5

   At this stage add your scooped out squash and gently mash it with a wooden spoon until it is soft and broken up and entirely incorporated with the onion, garlic and herbs.

6. 6

   Cook this mixture over medium heat for about 5 minutes or until squash is bubbling. Add the other two cloves of garlic, the broth and the milk.

7. 7

   Gently mix all. If it is too thick add a little more milk and adjust seasonings.

8. 8

   Allow this to gently simmer for about 5-8 minutes.

9. 9

   Turn off the heat.

10. 10

    Puree approximately half of the soup in a blender until smooth and add back to the pot. Mix thouroughly.

11. 11

    Serve piping hot with little cubes of gruyere scattered over the top.