Spicy Acorn Squash Soup

i have an acorn squash that has been sitting on my counter for almost a month and now i have something to make with it! (harper might really like this recipe too!)

INGREDIENTS
1 tablespoon olive (plus more for squash)
1/2 cup shallots diced
1 clove garlic
1/4 cup med-hot chili peppers
1 apple, peeled and diced (go for sweeter apples)
2 cups veggie broth (may need more)
1 large acorn squash
1 teaspoon red pepper flakes
2 teaspoons each fennel powder and paprika
salt and pepper to taste

Pre-heat oven to 400˚. Cut acorn squash in half, scoop out seeds, brush with olive oil, and sprinkle with salt and pepper. Place cut side up in the oven and let roast for 35-45 minutes until squash is soft and easy to scoop.

Right before squash is done, in a pot heat olive oil over medium low heat. Saute shallots, garlic and pepper until softened slightly. Add apples in and continue to cook for 2-3 minutes. Pour in veggie broth and add in fennel, paprika, and red pepper flakes.

Continue to simmer until apples have softened, about another 5-6 minutes. Once apples are ready, scoop out the acorn squash into the pot and stir. Once squash breaks down, you may need to add a little more veggie broth to get the soup to a better consistency.

Remove pot from stove and with an immersion blender (or a food processor), puree mixture until apples and squash are smooth. Return to heat and cook for 2-3 minutes more.

recipe and photo from naturallyella.com