Roasted Acorn Squash Soup

This roasted acorn squash soup makes a creamy soup that's fortified with onions, carrots, butter, half-and-half, and warm spices that scream fall.

• 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; add enough water to cover bottom of the dish.

Step 3

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

Step 4

Melt butter in a large pot over medium-high heat. Add onion, carrot, and garlic; stir until onions soften, 5 to 7 minutes. Add stock and squash; simmer for 20 minutes.

Step 5

Transfer mixture to a blender in batches and purée until smooth. 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.