Autumn Harvest: Acorn Squash Soup in Whole Wheat Bread Bowl

I recently harvested a bunch of acorn squashes. I made some empanadas with one of them, but have no pictures to share. I then made a batch of acorn squash soup.

Fragrant, Creamy Acorn Squash Soup:
- 3 Acorn squash (halved, seeded baked at 400F for about 35 minutes. Cool slightly and scoop out flesh)
- 3 cored, peeled, chopped ginger gold apples
- 4 peeled, chopped carrots
- 2 onions, chopped
- 4 c vegetable broth
- 1 c apple juice
- 1 1/2 T Garam Masala
- 1/2 tsp ground ginger
- 2 T fresh ginger, grated
- 1/4 tsp ground clove
- 1 tsp smoked paprika
- 4 seeded, chopped serrano chiles

Place the onions, carrots, chiles and apples in a pot with some oil and cook until soft. Then add the fresh ginger and cook about 1 minute. Add dry spices, cooking and stirring for about 30 seconds. Then add liquid and sqaush. Bring to boil, reduce heat and simmer for 20 minutes. Then use an immersion blender and puree. Ta-da.

I made a simple whole wheat dough and draped it over steel bowls and baked to make these shells.