Poppyseed Acorn Squash Soup

Serves 4-6
Prep time 15 minutes
Cook time 45 minutes

Ingredients:

• 3 acorn squash
• 2 leeks
• 3 carrots, peeled and cut into 4
• 1 cup of vegetable broth
• 3 tablespoons of poppy seeds
• 1 teaspoon of cinnamon
• 1 tablespoon of nutmeg
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400 degrees
2. Cut acorn squash in half and place them seed side down in a baking dish
3. Separate leeks, the green part from the white and place the white part in the baking dish
4. Add carrots
5. Drizzle with olive oil and salt and pepper to taste
6. Cover with aluminum foil
7. Bake for 40 minutes or until acorn squash is tender
8. Using a large spoon, remove seeds and spoon out the insides of the acorn squash
9. In a blender, place all roasted ingredients
10. Add cinnamon and nutmeg
11. Add vegetable broth
12. Blend until very smooth and creamy
13. Add poppy seeds and enjoy!