Name: Roasted Acorn Squash Soup
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 6 servings
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; 3.5 cups low-sodium chicken stock; 0.25 cup half-and-half; 0.5 teaspoon ground nutmeg; 0.5 teaspoon ground cinnamon; 1 pinch salt and ground black pepper to taste

Instructions

1
Preheat the oven to 400 degrees F (200 degrees C).
2
Arrange squash, cut-side down, in a baking dish; add enough water to cover bottom of the dish.
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.
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.
5
Transfer mixture to a blender in batches and purée until smooth. Return to pot.
6
Stir in half-and-half, nutmeg, and cinnamon; season with salt and pepper. Thin the soup with water, if desired.

Roasted Acorn Squash Soup

Ingredients

Instructions

Nutrition (per serving)

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