Acorn Squash Soup Recipe
This roasted acorn squash soup is a creamy, satisfying, and healthy addition to any fall menu. Acorn squash are roasted along with apples, onions and garlic before blending with coconut milk, butter, nutmeg, and other cozy cool-weather seasonings.
Servings: 8 people
Calories: 178kcal
Ingredients
- 2 medium acorn squash cut in half, seeds removed, and sliced
- 1 medium granny smith apple cut in half and core removed
- 1 medium onion cut in half
- 3 cloves garlic
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/8 teaspoon black pepper
- 3½ cups chicken broth
- 1/4 cup half & half
- 1/8 teaspoon nutmeg
- 1/3 teaspoon cinnamon
- 1 teaspoon cayenne powder
Garnish for Soup
- 2 tablespoons olive oil
- 2 tablespoons Parmesan cheese grated
- 2 tablespoons sour cream
- 1/2 cup bacon bits
- cilantro chopped
Instructions
- Preheat oven to 400 degrees F.
- Spread out the prepped squash, apple, onions, and garlic cloves on a large baking sheet. Drizzle with olive oil and season with salt and pepper. Use your hands to rub the oil around so it covers all the vegetables and apple.
- Roast in a preheated oven for 40-55 minutes, or until the squash is fork tender.
- Once roasted completely, let the vegetables and apple cool enough to handle them, then remove the flesh of the squash from the skins and any of the remaining onion or garlic peels. Add the roasted vegetables and apple to a blender and blend until smooth.
- Add chicken broth and blend again until smooth, blending in two batches if needed. Return to the pot and stir in the half and half, butter, cinnamon, and a pinch of cayenne pepper. Heat and stir over medium heat until warmed through and the butter has melted.
- Remove from the heat, then spoon into bowls and garnish with a drizzle of olive oil, Parmesan cheese, sour cream, bacon bits, and/or fresh chopped cilantro. Enjoy!
Notes
Storing leftovers: store leftovers in an airtight container in the fridge for up to 4 days, or in the freezer for up to 2 months. To thaw, transfer to the fridge overnight.
Reheating: you can microwave or reheat in a pot over medium heat, stirring frequently.
Nutrition
Calories: 178kcal | Carbohydrates: 10g | Protein: 6g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 5mg | Sodium: 664mg | Potassium: 162mg | Fiber: 2g | Sugar: 3g | Vitamin A: 69IU | Vitamin C: 10mg | Calcium: 53mg | Iron: 1mg