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–+ servings

Acorn Squash Soup

A warm, comforting soup made from roasted acorn squash, perfect for chilly days.
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Preparation Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Course: Soup
Cuisine: American
Servings: 4 servings
Calories: 150 kcal

Ingredients 

Main Ingredients

  • 2 medium acorn squash halved and seeded
  • 1 tablespoon olive oil
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 4 cups vegetable broth
  • 1 teaspoon salt to taste
  • ½ teaspoon black pepper to taste
  • ½ teaspoon ground nutmeg
  • ½ cup heavy cream optional

Instructions 

  1. Preheat your oven to 400°F (200°C). Place the acorn squash halves on a baking sheet, cut side up. Drizzle with olive oil and roast for 30-35 minutes, until tender.
  2. In a large pot, heat the remaining olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Add the minced garlic and cook for another minute.
  3. Scoop the roasted squash flesh into the pot. Add the vegetable broth, salt, pepper, and nutmeg. Bring to a boil, then reduce heat and simmer for 10 minutes.
  4. Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup to a blender in batches and blend until smooth. Return the soup to the pot.
  5. If using, stir in the heavy cream. Adjust seasoning with more salt and pepper if needed. Serve hot.

Nutritional Value

Calories: 150kcal | Carbohydrates: 30g | Protein: 3g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 600mg | Potassium: 500mg | Fiber: 5g | Sugar: 6g | Vitamin A: 300IU | Vitamin C: 20mg | Calcium: 50mg | Iron: 1mg

Keywords

Comfort Food, Fall Recipe
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