Acorn Squash Vellutata

Directions

1. 1
   Cut the top of the acorn squash off, discard of the seeds and roast the squash in the oven for 30 minutes at 400F.
2. 2
   Cut the other vegetables in small pieces and brown them in a pot with 4 tablespoons of EVOO for 5 minutes, then add the broth and adequate salt.
3. 3
   Bring to boil and simmer for 20 minutes.
4. 4
   Let it cool for a couples of minutes.
5. 5
   Puree the veggies and the squash in a blender (I prefer a vitamix to an immersion blender so that the soup is not airy.)
6. 6
   Serve your soup in single portion inside the carved out squashes.
7. 7
   Add on top of them a pinch of the crushed pecans.
8. 8
   Scatter a sprig of thyme in each one and drizzle with Evoo.
9. 9
   My family and I enjoy this soup with some home-made crostini. You just need to toast some slices of sourdough bread and dunk them in your Vellutata.