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How to Make Roasted Acorn Squash Soup - A Step-by-Step Guide

Roasted acorn squash soup is a comforting and delicious fall-time dish that is perfect for warming up on a chilly day. This savory and creamy soup is made with roasted acorn squash, onions, garlic, and a blend of warming spices, creating a rich and flavorful soup that is sure to impress. Whether you are hosting a dinner party or simply looking for a cozy meal to enjoy at home, this roasted acorn squash soup is a wonderful choice.

Acorn squash, with its sweet and nutty flavor, is the p...

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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 ½ cups low-sodium chicken stock
  • ¼ cup half-and-half
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground cinnamon
  • 1 pinch salt and ground black pepper to taste

Information

  • Prep Time: 20 mins
  • Cook Time: 1 hr
  • Total Time: 1 hr 20 mins
  • Servings: 6

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Arrange squash cut-side down in a baking dish. Pour enough water into the baking dish to cover the bottom.
  • 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.
  • 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.
  • 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.
  • Stir in half-and-half, nutmeg, and cinnamon; season with salt and pepper. Thin the soup with water if desired.

    • Nutrition

    155 cal.

    • Total Fat: 8g
    • Saturated Fat: 5g
    • Cholesterol: 21mg
    • Sodium: 125mg
    • Total Carbohydrate: 21g
    • Dietary Fiber: 6g
    • Total Sugars: 2g
    • Protein: 4g
    • Vitamin C: 15mg
    • Calcium: 75mg
    • Iron: 1mg
    • Potassium: 579mg

    Categories

    Roasted recipes
    Acorn squash recipes
    Soup recipes