Acorn Squash Soup

For the Soup

3-4 large acorn squash

2 large carrots

1 tablespoon olive oil (plus extra for drizzling)

1 large yellow onion

1 teaspoon fresh thyme

1 teaspoon fresh sage

1 teaspoon salt

½ teaspoon black pepper

½ teaspoon nutmeg

¼ teaspoon cayenne pepper

2 cups vegetable stock

1 cup LACTAID® Lactose-Free 2% Reduced Fat Protein Milk

Roasted pumpkin seeds (optional)

For the Squash Bowls (Optional)

4 large acorn squash

Olive oil

Salt

For the Soup

1. Heat the oven to 400 degrees F and line a baking sheet with parchment paper.

2. Slice the acorn squash in half and remove the seeds. Peel the carrots and cut them in half.

3. Drizzle the squash and carrots lightly with olive oil and sprinkle with salt. Roast for 20-40 minutes or until the flesh is soft and can be easily pierced with a fork.

4. In a large stockpot over medium heat, lightly sauté the onion for 3-5 minutes or until aromatic.

5. Scoop the roasted acorn squash out of the skin and add to the pot, along with the carrots, herbs, spices, and vegetable stock.

6. Bring up to a gentle simmer and then blend using an immersion blender until mostly smooth.

7. Add in the LACTAID® Lactose-Free 2% Reduced Fat Protein Milk and blend again until the soup is smooth and creamy.

8. Spoon into bowls and garnish with a little drizzle of milk and roasted pumpkin seeds if desired.

For the Squash Bowls (Optional)

1. Heat the oven to 400 degrees F and line a baking sheet with parchment paper. Slice the tops off the acorn squash and carefully remove the seeds, making sure to keep the bottom of the squash intact.

2. Drizzle lightly with olive oil and sprinkle with salt. Roast for 20-30 minutes until the squash is just tender but still holding its shape.

3. Remove from the oven and let cool.