Roasted Acorn Squash Soup

Ingrédients

• 1 cuillère à soupe nutmeg
• 1 cuillère à soupe pepper
• 1 cuillère à soupe salt
• 1/3 tasse olive oil
• 3 tasses chicken broth
• 0,12 cup lime juice
• 1 gousse garlic bulb
• 1 moyenne onion
• 4 courges acorn squash

Directives

1. Pre-heat oven to 350 °F (175 °C). Pour oil on the roasting pan and coat the bottom.
2. Prepare squash by cutting it in half and removing the seeds and string. Place squash cut side down on roasting pan and prick the skins of squash with knife all over.
3. Cut onion in large chuncks and place on pan with squash. Cut the top off the garlic bulb and drizzle some of the oil on the garlic. Place garlic in pan too.
4. Bake for 45 minutes to 1 hour or until tender. Remove and let stand til cool.
5. Scrape squash and put it into a large stock pot. Put onions and squeeze the garlic into pot. Add chicken broth, lime juice, salt, pepper and nutmeg to pot. Bring to boil and simmer for 15 minutes.
6. Puree mixture with hand mixer or blender. Reheat if needed.
7. Serve with plain yogurt garnish, pumpkin seeds or extra nutmeg if desired.