Acorn Squash Soup with Rosemary

1 Tbsp Olive Oil
2 large rosemary sprigs
3 cloves garlic, sliced
1 shallot, sliced
1 Onion, cubed/diced
1 very large or 2 small/med acorn squash (or other similar type squash)
3 cups veg stock
2 Tbsp dry Sherry
pinch cinnamon
2-5 dashes nutmeg
salt/pepper

Use a food processor to cut the onions/shallot/garlic for even faster prep.

Cut acorn squash in half, remove seeds, and place meat-side down on a greased baking sheet. Bake at 400 for 45 minutes, or until soft when a knife is inserted through the skin. Remove from oven, cool until it can be handled, and then scoop the flesh from the skin and puree.
While squash is baking, slice onions, garlic and shallot and sautee with the rosemary sprigs in 1 Tbsp olive oil. When onions are soft, add 3 cups stock and bring to boil for a couple of minutes. Remove from heat.
Remove and disgard the sprigs of rosemary (and any large leaves that may have fallen off) from the onion mixture. Add in the pureed squash, sherry, and cinnamon/nutmeg/salt/pepper to taste.
Soup can be eaten as-is or pureed in small batches if a smooth-textured soup is prefered.

Serving Size: makes six 1-cup servings (or so)

Number of Servings: 6

Recipe submitted by SparkPeople user MO_ALASKA.