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Acorn Squash Soup

2 medium acorn squashes
1 can of chicken broth
1-1 1/2 cups of 2% milk
1 white onion, diced
3 garlic cloves, chopped
1 cinnamon stick
1 tblspn of olive oil
1 tspn of grated ginger
1 tspn of sugar
1 tspn of salt
1/8 tspn of black pepper
1/8 tspn of allspice
1/8 tspn of nutmeg (optional)

Bake squashes at 325 degrees for 30 minutes or until soft. Place
on a counter to cool. When cool, scoop out the seeds and pulp,
then spoon the cooked squash into a bowl. Set aside. On medium
heat, set a two-quart sauce pan and add olive oil. When olive oil
is hot, add onion and garlic. Stir until both are thoroughly
cooked, but not turning dark in color. Empty the onion/garlic
mixture into the bowl with the squash and add the ginger. Empty
the bowl into a food processor. Pulse the food processor until
the contents are pureed. Return the pureed ingredients to the
sauce pan and add the chicken broth, milk and dry ingredients.
Stir, then cover and cook at medium-low heat for 30 minutes.
Refrigerate overnight and reheat for serving the next day.


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