Acorn Squash Vellutata

Ingredients

• 4 Small acorn squash
  
• 1 Medium celery root
  
• 1 Medium shallot
  
• 1 Small piece of ginger
  
• 1/2 cup Vegetable broth
  
• 4 tablespoons Extra Virgin Olive Oil plus some drops to garnish
  
• 4 sprigs Fresh Thyme
  
• 4 Slices sourdough bread
  

Directions

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. 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. Bring to boil and simmer for 20 minutes.
4. Let it cool for a couples of minutes.
5. Purée the veggies and the squash in a blender (I prefer a vitamix to an immersion blender so that the soup is not airy.)
6. Serve your soup in single portion inside the carved out squashes.
7. Add on top of them a pinch of the crushed pecans.
8. Scatter a sprig of thyme in each one and drizzle with Evoo.
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.