Roasted Acorn Squash Soup

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

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.
Roasted Acorn Squash Soup
Roasted Acorn Squash Soup
Roasted Acorn Squash Soup
Roasted Acorn Squash Soup

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

Categories

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