Squash and Carrot Soup

I didn't get any projects done this weekend as I had some vegetables to get used up, so cooking was on the agenda. (I also went to a Christmas open house at a local greenhouse, but I know no one is ready to talk about the dreaded "C" word yet.)

Our neighbour had given us some acorn squash and butternut squash from his garden, while another neighbour had given us a huge box of carrots as a thank you for pulling his truck out of the ditch last winter. Day after day these vegetables were mocking me every time I walked into the kitchen, so I thought it was time to put them to good use.

I'm not a fan of squash soup, but Tom loves it so this one is for him.

Ingredients
1 medium acorn squash
1 small butternut squash
2 cups carrots
1 cup fresh or frozen kale
1 cup mixed vegetables (carrots, beans, peas, corn), optional
1 medium onion
2 tbs diced garlic
4 cups broth
2 cups milk or cream
2 tbs maple syrup
spices to taste
sour cream and kale for garnish

Preheat oven to 350 degrees.

Cut each squash in half lengthwise and discard the seeds and pulp. Brush the insides of each half with oil and sprinkle with salt and pepper.  Place on a baking sheet and bake until the flesh is soft enough to pierce easy with a fork (about 60-75 minutes, depending on your oven).

Once your squash has cooled enough to touch, scoop out the flesh and place it in your blender. Cook your carrots, mixed vegetables, and kale, then add them to the blender as well. Pour in a cup of broth or water and puree the mixture. Add more liquid as needed.

In a pot, sauté the onion and garlic until soft. Add the vegetable puree to the onion and garlic. Add the milk and remaining broth and stir. You may need to add more broth, milk, or water to reach the desired consistency. Simmer on medium for 15 minutes.

Add maple syrup and other spices to taste. I used a few dashes of hot sauce and Trader Joe's Everyday Seasoning.

Serve with some crusty bread for dipping, or these amazing cheese biscuits.