There was this one time, at a restaurant, I ordered some sort of Moroccan soup with chickpeas. It was unbelievably delicious, and the bowl was a roasted acorn Squash. I thought that was really creative. So the other day I wanted to make some sort of soup and serve it in an acorn squash.

I looked in my cabinets and realized I had like five cans of pumpkin puree. I also had a lonely Butternut Squash in my fridge that I thought I was going to use a little while ago and ended up forgetting about it. So I decided to put the two together because they have similar tastes.

Ingredients:

• 2 cans of pumpkin puree
• 1 butternut squash, cut into cubes
• 1/2 cup agave
• nutmeg
• 2 tablespoons of olive oil
• Water or vegetable brother – the amount depends on how creamy you want it
• However many acorn squashes you want to serve it in
• Salt and pepper, to taste

Directions:

In a saucepan, boil the cut up, butternut squash for about 15 minutes. Meanwhile, pour the pumpkin puree and vegetable broth (or water) into a crock pot, on low heat. Once the butternut squash is tender, place it into a blender (I used my nutribullet) and create the puree – then pour that into the crock pot. Stir those ingredients. Next, add the agave, olive oil, nutmeg and salt and pepper. Stir. Let it sit for around 2-4 hours.

To roast the acorn squash, cut each acorn squash in half. Scoop out the seeds. Then lay them on a pan with the inside of it facing up. Drizzle a bit of agave and olive oil on them. Bake at 450 for 30-45 minutes. Once those are done, pour the soup into each acorn squash bowl, serve and enjoy