Acorn Squash Soup
There’s something magical about the velvety richness of Acorn Squash Soup, a dish that feels like a cozy autumn hug in every spoonful. In just 55 minutes, you can whip up a bowl that’s as nourishing as it is delicious, packed with vitamins and fiber to fuel your day.
Ingredients
For the roasted acorn squash
- 3 large acorn squash, halved and seeded
- 3 Tablespoons olive oil
- 2 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon garlic powder
- ½ Tablespoon powdered sage
For the soup
- 2 Tablespoons olive oil
- 1 yellow onion, diced
- 3 medium carrots, sliced into rounds
- 1 teaspoon salt
- 4 cups vegetable stock
- ½ teaspoon ground black pepper
- 1 teaspoon garlic powder
- 2 teaspoons chopped fresh thyme
- 1 teaspoon powdered sage
- 2 bay leaves
- Toasted pepitas, for garnish
- Crème fraiche, for garnish
Instructions
- Prep. Preheat the oven to 415°F and line a baking sheet with parchment paper.
- Season the squash. Rub the olive oil, salt, pepper, garlic powder, and sage all over the cut sides of the squash.
- Roast. Place the squash cut-side-down on the prepared baking sheet and roast for 40 minutes or until fork tender.
- Saute. While the squash is roasting, heat the olive oil over medium-high heat in a soup pot. Add the onion and carrot. Season with salt. Saute until the veggies are softened.
- Build the soup. Add the vegetable stock to the soup pot and stir in the pepper, garlic powder, thyme, sage, and bay leaves.
- Simmer. Bring the soup to a boil and then reduce the heat to low. Simmer for 15 minutes.
- Blend. Scoop the flesh of the squash into a blender and pour the soup over it. Blend until smooth.
- Serve. Serve warm, topped with toasted pepitas and a drizzle of crème fraiche.
Nutrition
Calories: 223kcalCarbohydrates: 30gProtein: 2gFat: 12gSaturated Fat: 2gSodium: 1819mgPotassium: 897mgFiber: 5gSugar: 4gVitamin A: 6268IUVitamin C: 28mgCalcium: 95mgIron: 2mg
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