Name: Roasted Acorn Squash Soup
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: Acorn squash, halved and seeded - 2; Water, as needed - 2; Unsalted butter - 3 tablespoons; Sweet onion, chopped - 1 large; Carrot, peeled and chopped - 1 large; Garlic, minced - 1 clove; Low-sodium chicken stock - 3 ½ cups; Half-and-half - ¼ cup; Ground nutmeg - ½ teaspoon; Ground cinnamon - ½ teaspoon; Salt and ground black pepper to taste - 1 pinch

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Roasted Acorn Squash Soup

1. Acorn squash, halved and seeded - 2

2. Water, as needed - 2

3. Unsalted butter - 3 tablespoons

4. Sweet onion, chopped - 1 large

5. Carrot, peeled and chopped - 1 large

6. Garlic, minced - 1 clove

7. Low-sodium chicken stock - 3 ½ cups

8. Half-and-half - ¼ cup

9. Ground nutmeg - ½ teaspoon

10. Ground cinnamon - ½ teaspoon

11. Salt and ground black pepper to taste - 1 pinch

How to cook deliciously - Roasted Acorn Squash Soup

1. Stage

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

2. Stage

Arrange squash cut-side down in a baking dish. Pour enough water into the baking dish to cover the bottom.

3. Stage

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.

4. Stage

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.

5. Stage

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.

6. Stage

Stir in half-and-half, nutmeg, and cinnamon; season with salt and pepper. Thin the soup with water if desired.