Delicious acorn squash soup made with honey crisp apples, sweet onion, garlic, bone broth, and organic whole milk. This soup is perfect with a sweet touch, ideal for pairing with Thanksgiving dinner.
1: Preheat your oven to 425 degrees.
2: Cut your acorn squash in half.
3: Peel your apples and cut in half.
4: Cut your onion into quarters and peel the layers.
5: Add the squash, apples, onions, and garlic cloves to a baking tray lined with parchment paper.
6: Drizzle olive oil over everything and sprinkle with sea salt and ground pepper.
7: Cook in the oven for 25 minutes.
8: Remove the tray from the oven and take the apples, onion, and garlic from the tray.
9: Cook the squash for an extra 20 minutes.
10: Let the squash cool a bit, enough to scoop out the flesh.
11: Add the squash flesh, apples, onions, and garlic to a blender with the bone broth, milk, and ghee.
12: Blend until smooth.
13: Top with raw cream and pumpkin seeds when serving.
