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roasted-acorn-squash-soup-recipe

Roasted Acorn Squash Soup

A warm, comforting soup perfect for fall and winter.
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Preparation Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Course: Main Course
Cuisine: American
Servings: 4 servings
Calories: 200 kcal

Ingredients 

Main Ingredients

  • 2 whole Acorn Squash halved and seeded
  • 1 tablespoon Olive Oil
  • 1 medium Onion chopped
  • 2 cloves Garlic minced
  • 4 cups Vegetable Broth
  • 1 teaspoon Salt to taste
  • ½ teaspoon Black Pepper to taste
  • ½ teaspoon Ground Nutmeg
  • ½ cup Heavy Cream optional

Instructions 

  1. Preheat oven to 400°F (200°C).
  2. Place acorn squash halves on a baking sheet, cut side up. Drizzle with olive oil and season with salt and pepper.
  3. Roast in the oven for 30-35 minutes, until tender.
  4. In a large pot, heat remaining olive oil over medium heat. Add chopped onion and cook until translucent, about 5 minutes. Add minced garlic and cook for another minute.
  5. Scoop out the roasted squash flesh and add to the pot. Pour in vegetable broth, add nutmeg, and bring to a simmer.
  6. Use an immersion blender to puree the soup until smooth. Alternatively, transfer to a blender in batches and blend until smooth.
  7. Season with additional salt and pepper to taste. Stir in heavy cream if using.
  8. Serve hot, garnished with a drizzle of cream or a sprinkle of nutmeg if desired.

Nutritional Value

Calories: 200kcal | Carbohydrates: 30g | Protein: 3g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 15mg | Sodium: 700mg | Potassium: 500mg | Fiber: 5g | Sugar: 5g | Vitamin A: 2000IU | Vitamin C: 20mg | Calcium: 100mg | Iron: 1mg

Keywords

Acorn Squash, Roasted, Soup
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