2 acorn squash, steamed
1/2 large onion, cut in slivers
2 cloves Garlic, pressed or minced
2 Tbs whole wheat flour
6 cups Veggie Broth
1 tsp Salt
Fresh ground pepper
1 dash nutmeg
1/4 cup or less half and half (or dairy substitute)
1 tbs Olive oil
4 Cardamom pods
Adapted from southernfood.about.com. You will need an immersion blender or regular blender to create this creamy puree.
Steam squash in the oven first. Preheat oven to 350. Cut squash in half and remove seeds. Place face down in a roasting dish and add 1-1.5 inches of water. Cook squash in oven for 45-60 minutes until cooked well. Allow to cool and then remove squash meat from skin.
Heat Olive Oil in large soup pan over medium high heat. Add pureed garlic and slivered onions and cook for 1-3 minutes until fragrant. Then add lemon and cardamom, and cook for another minute or two. Sprinkle with flour and cook slowly, stirring, until flour is evenly absorbed. Then add broth gradually, squash, salt, and pepper and bring to a boil. Once soup reaches a boil, lower heat and let simmer for an hour covered.
Once soup has cooked for an hour, turn heat off, and remove cover. Use immersion blender to puree soup or pour into blender and puree in batches. After pureeing is done, return soup to pot. Add Nutmeg and begin to heat soup over low heat. Slowly whisk in half and half, cream, or milk substitute until well mixed (do not let boil).
Serve and enjoy! Top with slices of squash for the perfect presentation!