Meanwhile, your roasted fruit and veggies should be done, so now set your oven on 325 degrees F.
Transfer your puree to a big pot, and place it on the stove. Cook over low heat, and stir in 1/2 c. of milk, 1/2 c. of heavy whipping cream, and 2 c. vegetable broth. Whisk together, and grab your spices! Throw in 5 dashes of cinnamon, 1 small dash of nutmeg, 4 dashes of pumpkin spice, and a generous amount of dried thyme. Whisk it all together, place the lid on your pot, and let sit for 30 min allowing the ingredients to marry, and the soup to heat through.
Once the acorn squash are done cooling, and the soup is heated through, ladle the soup into the squash, top with brown sugar, and tear off some big chunky bread for dipping. Voila! Soup's on!!!!
*An additional tip for parents of infants taking baby food, or parents of special needs kids that only eat pureed food:
Take the left over squash bowls, cut out the roasted flesh, and toss it in the food processor or blender. Once the squash is creamy, add the left over squash soup if you have any, and puree the veggies together. Pour into small left over yogurt containers (the ones that come with lids), and freeze them until feeding time. This is a win, win situation. Your child wins because it tastes good, and you win because it's chocked full of fruits and veggies.
Here's the Recipe:
Here are a few pics of the peeps that enjoyed the soup tonight in my casa =)
Notice the pumpkins on the bottom right corner of the picture of Matt (click on pic to enlarge). It is Fall, and I don't care what the calendar says, lol!!!