Acorn Squash Soup with Glazed carrots

1 lb Acorn Squash
½ c Spiced Chunky Apples
1½ c Vegetable Stock
½ c Half & Half
¼ tsp Cinnamon & Allspice
½ tsp Salt

Cut squash in half and remove seeds. Place in microwave safe bowl and cover with plastic wrap. Cook for 5-7 min or until tender. Scoop out flesh and put in blender with stock, then blend. Add apples and blend again. Transfer to stockpot and add remaining ingredients. Simmer until hot. Serve topped with Glazed Carrots*.

*Glazed Carrots
2 cups Rainbow carrots, diced small
1 Tbsp. Maple Sugar
1 tsp. ground cinnamon
1/4 cup brown sugar
1/2 stick butter

In heavy saucepan, melt butter over med-high heat; add carrots and saute gently for approximately 5-8 minutes. Add maple syrup, brown sugar and cinnamon. Continue to cook until sugar is disolved and carrots are crisp tender and glazed.


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