Roasted Acorn Squash Soup

This was roasted acorn squash soup.

Two cute acorn squash turned into delicious golden soup! I partly adapted the recipe on allrecipes.com. When I roasted the squash, I didn't use water. Simply cut side down on the baking sheet and baked about 40 minutes. I used olive oil instead of butter. I replaced some chicken stock with water. I skipped half and half. We prefer cream-free for this kind of soup because we don't want to mask vegetable's delicate taste with dairy stuff. Plus skipping cream or half and half is healthier.

I also reduced both nutmeg and cinnamon. I didn't want to make the soup like pumpkin pie filling. With all changes, the result was delightful. I love fall!