Roasted acorn squash soup

DILLY DELI’S ROASTED ACORN SQUASH SOUP

1 each acorn squash, roasted, cleaned & chopped
4 TBS extra virgin olive oil
¾ cup vegetable broth
¼ cup heavy cream
1 stalk celery, coarse chop
2 medium carrot, coarse chop
2 whole garlic cloves, peeled
2 TBS brown sugar
salt and pepper to taste

*Preheat oven to 350 degrees. Split the squash in half through the equator & scrape out the seeds with a spoon. Set the squash halves, cut sides up, on a baking sheet and sprinkle with salt & pepper. Drizzle with extra virgin olive oil. Bake until tender ~ 30-35 minutes.
* Let squash cool. Peel skin away skin and discard. Chop squash into cubes.
*In a medium stock pot, place all ingredients and bring to a boil. Stir frequently. Immediately reduce heat and simmer for 30-45 minutes.
*Puree mixture with an immersion blender or force through a food mill or sieve until smooth.
** May substitute soy milk for heavy cream for a vegan option.