Acorn Squash Soup

After quite a bit of debate (with myself), I decided to include chicken broth in my Meatless Monday recipes. Most of my soup recipes call for chicken broth and not all of them work well with vegetable broth.  I realized that if I already had the chicken bones sitting around in my freezer, it was keeping with the healthy/inexpensive/less wasteful theme of Meatless Monday.
My friend Kayla sent me this recipe.  I love getting recipes from friends...especially friends who are also busy moms! I made this as a lunch for my husband and I last week. We both loved it.  I didn't have any heavy cream in the house, so I used milk.  I think I'll use cream next time, just to make a thicker soup.  You could use any type of squash you wanted for this soup. I used golden acorn squash because it is easier to cut than butternut squash.
Hopefully I'll have more recipes to post this week.  Still getting used to blogging when I don't have both children napping at the same time!

Acorn Squash Soup
2 acorn or 1 butternut squash
Butter
2 cloves garlic
2 cups heavy cream
2 cups chicken broth
1/4 teaspoon red pepper flakes

1) Cut the squash into fourths, and scoop out the seeds. Place the squash in a microwaveable bowl and top the squash with butter.
2) Cook on high until squash is tender (it took about 8 minutes for my acorn squash). Scoop the squash out of the skin.
3) While squash is cooking, heat a small skillet over medium heat. Add the whole garlic cloves, cooking until brown on both sides.  When the garlic is done, use a garlic press to mince the garlic.
 4) In a large saucepan, combine squash, roasted garlic, chicken broth, heavy cream, and red pepper flakes.
5) Heat over medium heat until it comes just to a boil.
6) Turn off heat and blend well. I used an immersion blender, but you could use a traditional blender or food processor.
7) Add salt and pepper, to taste.