How To Make Acorn Squash Soup Recipe
A creamy and hearty soup made with roasted acorn squash, perfect for chilly weather.
Serves:
Ingredients
- 2 acorn squash, halved and seeded
- 1 onion, chopped
- 2 garlic cloves, minced
- 4 cups vegetable or chicken broth
- 1/2 cup heavy cream
- 2 tbsp olive oil
- Salt and pepper, to taste
Instructions
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Preheat oven to 400°F.
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Brush the acorn squash with olive oil and place cut-side down on a baking sheet. Roast in the oven for 30-35 minutes or until tender.
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Let the squash cool, then scoop out the flesh and set aside.
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In a large pot, heat the remaining olive oil and sauté the onion and garlic until soft and golden.
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Pour in the broth and add the roasted squash.
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Simmer uncovered for 20 minutes.
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Transfer the soup to a blender or use an immersion blender to puree until smooth.
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Pour the soup back into the pot and stir in the heavy cream.
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Heat the soup through but do not boil.
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Season with salt and pepper to taste and serve hot.
Nutrition
- Calories : 218kcal
- Total Fat : 15g
- Saturated Fat : 7g
- Cholesterol : 41mg
- Sodium : 960mg
- Total Carbohydrates : 21g
- Dietary Fiber : 4g
- Sugar : 4g
- Protein : 4g
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