Roasted Acorn Squash Soup

It's Fall, dammit, and I want to have 18th century American foods.  This usually lasts until Thanksgiving, when my tastes transition to Dickensian England through Christmas.  Unfortunately, the weather in Southern California does not always accommodate my moods.  Never mind the heat, I'm making a thick, hot soup anyway.

I had a pint of vegetable stock left from the paella and chose to make soup with the squash I picked up at the market.  This is a very simple project.  Roasting the squash brings out a richer flavor than simmering, plus it's a whole lot easier to peel after it's cooked.

1 medium acorn squash, about 2 lbs
*1 C diced onion
*1 rib celery, diced
2 Tb olive oil
*2 to 3 C chicken or vegetable stock
salt and white pepper to taste
1/4 tsp ground nutmeg

1.  Preheat oven to 350º and line a baking sheet with foil.  Cut squash in half across the equator and scoop out seeds and strings.  You can roast the seeds for garnish if desired.  Rub inside and out with 1 Tb olive oil.  Place cut-side down on baking sheet and roast until easily pierced by a fork, about 45 minutes.  Allow to cool until you can easily handle it, then peel off skin and break into 1" pieces.

2.  While the squash is baking, heat other Tb of oil in a medium saucepan.  Sauté onion and celery until softened, about 5 minutes.  Add 2 cups of stock and the nutmeg and simmer until the squash is ready, at least 30 minutes.

3.  In batches, purée squash with stock.  If too thick, keep adding stock or water until desired consistency is reached.  I ended up using close to 3 cups, but it's going to depend on how big your squash is.

4.  Return soup to medium heat.  When warmed, taste and add salt and white pepper as desired.  I found this to be creamy enough without adding anything, but you can make it "cream of" by stirring in half a cup of heavy cream, or even drizzling it on as a garnish.  Serve hot.

Difficulty rating  :)  (use a sharp knife on that squash!)