Roasted Acorn Squash Soup

This creamy acorn squash soup with sweet onion and carrots is seasoned with garlic, cinnamon, and nutmeg for a flavorsome and filling fall dish.

• Preparation Time: 20 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 20 mins
• Calories: 155 Calories

Ingredients

• 3 tablespoons unsalted butter
• 1 clove garlic, minced
• 1 pinch salt and ground black pepper to taste
• 1 large sweet onion, chopped
• 2 acorn squash, halved and seeded
• 1 large carrot, peeled and chopped
• Water, as needed
• 0.5 teaspoon ground nutmeg
• 0.5 teaspoon ground cinnamon
• 0.25 cup half-and-half
• 3.5 cups low-sodium chicken stock

Recipe Instructions

Step 1

Preheat the oven to 400 degrees F (200 degrees C).

Step 2

Arrange squash cut-side down in a baking dish. Pour enough water into the baking dish to cover the bottom.

Step 3

Bake squash in the preheated oven until easily pierced with a knife, about 45 minutes. Remove from the oven and cool until easily handled. Scoop flesh into a bowl and set aside.

Step 4

Melt butter in a pot over medium-high heat. Add onion, carrot, and garlic; cook and stir until onion has softened and turned translucent, about 5 to 7 minutes. Pour chicken stock into the pot; stir in squash and simmer for 20 minutes.

Step 5

Fill blender halfway with soup mixture. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth and return to pot.

Step 6

Stir in half-and-half, nutmeg, and cinnamon; season with salt and pepper. Thin the soup with water if desired.