Description
A delicious and creamy soup made from roasted acorn squash, perfect for a cozy meal.
Ingredients
Scale
- 2 medium acorn squashes (about 2 pounds total)
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- Salt and pepper to taste
- 1 cup coconut milk (or heavy cream for a non-dairy option)
- Fresh parsley or chives for garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C). Cut the acorn squashes in half and scoop out the seeds. Brush the cut sides with 1 tablespoon of olive oil and place them cut-side down on a baking sheet. Roast in the oven for about 30-35 minutes, or until the flesh is tender.
- While the squashes are roasting, heat the remaining tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 5 minutes, until softened. Add the minced garlic and cook for another minute until fragrant.
- Once the squashes are done roasting, remove them from the oven and let them cool slightly. Scoop the flesh out of the skins and add it to the pot with the onions and garlic.
- Pour in the vegetable broth, then add the ground cinnamon, nutmeg, salt, and pepper. Bring the mixture to a simmer and cook for about 10 minutes to allow the flavors to meld.
- Remove the pot from heat and use an immersion blender to puree the soup until smooth. Alternatively, you can transfer the soup in batches to a blender.
- Stir in the coconut milk (or heavy cream) and heat the soup gently over low heat until warmed through. Adjust seasoning if necessary.
- Serve hot, garnished with fresh parsley or chives if desired.
Notes
- For added depth of flavor, consider roasting the onion and garlic along with the squash.
- To make it spicier, add a pinch of cayenne pepper or a dash of hot sauce before blending.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Roasting and Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 4g
- Sodium: 500mg
- Fat: 14g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg