Roasted Acorn Squash Soup

Name: Roasted Acorn Squash Soup
Prep time: 20 min
Cook time: 65 min
Yield: 6
Ingredients: 2 acorn squash, halved and seeded; water, as needed; 3 tablespoons unsalted butter; 1 large sweet onion, chopped; 1 large carrot, peeled and chopped; 1 clove garlic, minced; 3 1/2 cups low-sodium chicken stock; 1/4 cup half-and-half; 1/2 teaspoon ground nutmeg; 1/2 teaspoon ground cinnamon; 1 pinch salt and ground black pepper to taste

⏱️ Ready in 1h 25m 🥄 Prep 20 min 🔥 Cook 1h 5m 👥 6 servings 👁️ 20 views

Mellow acorn squash is roasted and blended with other ingredients to create a smooth and delicious soup.

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🔗 Recipe adapted from AllRecipes

#Soup #Roasted

📊 At a Glance

Prep 20 min

Cook 1h 5m

Serves 6

Difficulty Medium

Nutrition Facts

Servings per recipe 6

Serving size 1 serving

Amount per serving

Calories 155

% Daily Value*

Total Fat 7.5g 10%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 125mg 5%

Total Carbohydrate 21g 8%

Dietary Fiber 5.8g 21%

Total Sugars 2.2g

Protein 3.9g 8%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

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

Put squash into a baking dish with the cut side down.

Pour enough water into the baking dish to cover the bottom.

Bake in preheated oven until the flesh of the squash is easily pricked with a fork, about 45 minutes.

Remove from oven and allow to cool until squash can be handled.

Scoop flesh into a bowl and set aside.

Melt butter in a pot over medium-high heat.

Cook onion, carrot, and garlic in melted butter until soft, 5 to 7 minutes.

Pour chicken stock into the pot; add the squash.

Bring the mixture to a simmer and cook for 20 minutes.

Pour mixture into a blender no more than half full.