Creamy Squash Soup
1 Acorn Squash (about 1 pound of cooked flesh) You can also use butternut or buttercup squash
2 Cups Chicken Broth
1 Teaspoon Chives, I used dried, fresh is great too!
1/4 Teaspoon Ground Ginger
1/8 Teaspoon Ground Cinnamon
1/8 Teaspoon Pepper
1/8 Teaspoon Salt
1/2 Cup Half and Half
Preheat oven to 375°
Cut squash into quarters, removing seeds. Line baking dish with foil, add 1/2 cup of water in bottom of dish, drizzle with a little olive oil, cover with more foil. Bake for 30-40 minutes until tender.
While squash is baking, bring chicken broth and spices up to a slow simmer.
When squash is fully cooked, scrape flesh from squash, adding it to chicken broth. Simmer on low for a couple minutes.
Carefully spoon hot soup into blender or use immersion blender directly in pot to puree. If using regular blender, scoop pureed mixture back into pot.
Add 1/2 cup of half and half to soup, stirring until well incorporated. If you prefer a creamy soup, by all means add more half and half. If you prefer a more liquid-y soup, adding more broth or water is just fine until you achieve the consistency you prefer.
Optional- add a dollop of sour cream for serving.
