Creamy Roasted Acorn Squash Soup Recipe
Acorn squash soup is the new butternut squash soup. Cozy, delicious, and ready in under an hour. Soup season delivered.
Servings: 6 people
Calories: 147kcal
Equipment
- baking sheet
- parchment paper
- blender
- cutting board
- large pot or dutch oven
Ingredients
- 2 large acorn squash halved
- 1 large onion diced
- 2 large carrots diced
- 3 tablespoon olive oil
- 1 tablespoon cinnamon
- 1 ½ cups vegetable stock
- ½ cup water
- salt and pepper to taste
- 1 teaspoon nutmeg optional
Instructions
- Preheat the oven to 425º and line a baking sheet with parchment paper. Slice acorn in half using a chef's knife but slicing it horizontally so that there is a top and a bottom. Keep the seeds inside the acorn squash while it roasts (it's easier to remove once it softens).
- Dice a large onion and two carrots into large halves.
- Place the acorn squash and vegetables on a baking sheet.
- Drizzle olive oil and sprinkle cinnamon on the acorn squash and roast in the oven for 40-45 minutes or until the squash is fork tender.
- Once the vegetables are done roasting, take out of the oven and let cool for 15 minutes. Scoop out the flesh of the acorn squash and add to a large blender, along with the other vegetables. Blend to combine the ingredients, then add in the stock and water. Blend again until very smooth.
- Add the blended soup to a large stock pot and simmer on low for 20-30 minutes, seasoning with salt and pepper to taste.
Notes
Add a generous amount of oil to the vegetables as you bake them, this will help give them flavor and also help them render down as they roast.
Nutrition
Calories: 147kcal | Carbohydrates: 22g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 258mg | Potassium: 619mg | Fiber: 4g | Sugar: 3g | Vitamin A: 4667IU | Vitamin C: 19mg | Calcium: 76mg | Iron: 1mg
