Acorn Squash Soup :: The perfect starter to a Thanksgiving Feast

This is a great soup to make anytime whether it’s fall or winter. I like to start our Thanksgiving meal with a warm, rich soup like this one. I put the soup on each place setting and call family and friends to the table to enjoy. It's a delicious start to a my favorite holiday meal.

Acorn Squash Soup with Sage CroutonsServes 8

You will need:- 3 acorn squash, sliced in half and seeds removed- 6 tbsp. olive oil (3 tablespoons to toss the squash, 3 tablespoons to sauté the shallot, onion, celery, apples, and herbs)- 1 teaspoon salt- 1 teaspoon pepper- 2 granny smith apples, cored and chopped- 1 medium shallot, diced- 1/2 yellow onion, diced- 1 cup diced celery- 1 teaspoon salt- 1 teaspoon chopped fresh sage- 1 tsp. fresh dried ginger- 1/4 tsp. ground cinnamon- 4 cups vegetable stock + 1 cup for thinning the soup if desired- 1 cup water- 2 tablespoons olive oil *to finish the soupPreparation:Preheat oven to 400 degrees.Line a baking sheet with parchment paper or silpat. In a large bowl toss the squash with olive oil and salt and pepper. Place the squash, skin-side-down, onto baking sheet.Roast in oven for 45-50 minutes, or until flesh is tender and skin is starting to turn golden brown. Remove from the oven and allow the squash to cool. Once it’s cooled, remove flesh from skin by using a spoon to scoop out the flesh into the bowl set aside.In a large cast iron pot, heat olive oil over on medium-high add apple, shallot, onions, and celery and sauté until tender, about 6-8 minutes. Then add salt, ginger, sage, cinnamon, and cooked squash. Finally add the vegetable stock. Bring to a boil about 5 minutes and then reduce heat to low and simmer for 15-20 minutes.Remove the soup from the cook top, and let stand for an hour to cool. Ladle the soup in batches into a food processor fitted with a steel blade, pulse until smooth, place into a storage container, and repeat. This can be done 2 days before and be stored in the refrigerator until ready to heat and serve.To serve:Garnish with 2 tablespoons of olive oil. You may use extra chicken stock to thin the soup if desired.

Sage Croutons

You will need:- 1 loaf of rustic bread cut into 1 inch cubes- ¼ cup olive oil- ¼ cup chopped fresh sage- ½ teaspoon sea salt- ½ teaspoon black pepper- 2 cloves minced garlicPreparation:Preheat the oven to 350 degree FIn a large bowl, whisk oil, garlic, sage, and salt and pepper. Cut bread into 1 inch cubes, and toss into the sage oil mixture. On a baking sheet, spread the coated bread cubes and bake for 10-15 minutes until golden brown. You may need to shake the baking sheet to toast the cubes evenly 5 minutes into baking.Remove from the oven, let cool and seal in a zip-lock bag until ready to serve.