Oven Baked Creamy Squash Soup garnished with Cheddar-jack and crispy Bacon

This is a delicious creamy roasted squash soup without the sweetness of apples. Being oven-roasted really brings out the natural sweetness of the vegetables.

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Prep Time 60 min
Total Time 1 hr 30 min
Servings 6

Ingredients

1: large Acorn squash

1: large Butternut squash

2: ribs Celery

2: large Carrots

1: small Red or Sweet Yellow Onion

3: cups Chicken stock

1: Tbs butter

1: tsp Salt

1/4: tsp Black Pepper

1/2: tsp ground Cinnamon

1: pinch ground Nutmeg

1: pinch ground Ginger

1: Tbs Orange zest (or 1/2 tsp dried orange peel)

1/2: cup Heavy Cream

1: tsp dried Parsley

: shredded Cheddar-Jack Cheese

: crispy Bacon pieces

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Directions

1 Preheat oven to 400 F. Foil-line a baking sheet and spray with canola oil. Cut both squashes in half and remove seeds. Cut onion in half
2 Place squash halves cut-side down on baking sheet. Add celery, carrots and onion halves. Spray the vegetables with canola oil. Bake 45 min to 1 hour until squash is done and vegetables are caramelized. Remove from oven and allow squash to cool until you can scoop out the meat.
3 Use a large pan and add all the vegetables. Add 2 cups of the chicken stock. Using a hand blender puree the vegetables. Add the remaining 1 cup chicken stock, butter, salt, pepper, cinnamon, nutmeg, ginger and orange zest. Bring up to a simmer over medium heat, stirring occasionally. Stir in cream and parsley and heat through.
4 Serve in bowls and garnish with shredded Cheddar-jack cheese and crispy bacon pieces.