ROASTED SQUASH SOUP

Adapted from asweetpeachef.com

1  Acorn Squash, sliced in half and seeds removed
2 Tbsp. olive oil
1 large Carrot, chopped
1 Pink Lady Apple, cored and chopped
1 clove garlic, chopped
1 white onion, chopped
1 tsp. kosher salt
1/2 tsp. dried ginger (or 1 tsp. fresh)
1/4 tsp. dried sage
1/8 tsp. cayenne pepper (optional)
1/8 tsp. ground allspice
4 cups vegetable stock

Preheat oven to 400 degrees. Line baking sheet with aluminum foil or parchment paper.  Place squash, skin-side-down, onto baking sheet. Lightly sprinkle with kosher salt and ground black pepper. Roast in oven for 45-50 minutes, or until flesh is tender and skin is starting to turn golden brown. Remove from oven and allow to cool. Once cool, remove flesh from skin by using a spoon and scooping out the flesh. Discard skin and set flesh aside. In a large, deep pot, heat olive oil over medium-high heat until hot. Add carrots, apple, garlic and onions and saute until tender, about 6-8 minutes. Once tender, add salt, ginger, sage, cayenne, allspice, squash and vegetable stock. Stir well and bring to a boil. Reduce heat and simmer for 15-20 minutes. Remove pot from heat and puree mixture, either with an immersion blender, a blender (in batches) or a food processor. Once pureed, season to taste. Garnish with croutons, if desired.