Roasted Acorn Squash Soup
1 large acorn squash
2 tablespoons olive oil, divided
1/4 teaspoon ground cinnamon
1/2 teaspoon kosher salt, or to taste
1 medium yellow onion, chopped
3 cloves garlic, minced
2 cups unsweetened almond milk
2 cups vegetable broth (gf if necessary
Preheat the oven to 375ºF.
Chop the tip and tail off the acorn squash, then cut it in half length-wise. Scoop out the seeds and discard them (or you can roast them like pumpkin seeds--they're delicious!).
Drizzle the squash flesh with 1 tablespoon of olive oil and sprinkle with salt and cinnamon. Place both squash halves on a baking sheet, cut-side down. Roast the acorn squash for 45 to 50 minutes, or until the flesh is very soft. Use a spoon to remove the squash flesh from the skin; discard the skin.
Heat the remaining olive oil in a skillet over medium heat. Add the chopped onion and sauté until browned, about 15 minutes. Add the garlic and sauté an additional 2 minutes. Remove from heat.
Add the squash, sautéed onion and garlic, almond milk, and vegetable broth to a blender and blend until completely smooth. Season to taste with salt and pepper and serve.