Description
Acorn Squash Soup is a warm, creamy delight that embodies the essence of cozy nights. This velvety soup combines the natural sweetness of roasted acorn squash with aromatic spices, creating a comforting dish perfect for chilly evenings or entertaining guests. Easy to prepare and visually appealing, it’s sure to impress everyone at your table.
Ingredients
Scale
- 1 medium acorn squash
- 1 medium yellow onion, chopped
- 2 garlic cloves, minced
- 4 cups low-sodium vegetable broth
- 1 cup full-fat coconut milk
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Halve the acorn squash, scoop out seeds, drizzle with olive oil, and season with salt and pepper.
- Place squash cut-side down on a baking sheet and roast for 30-40 minutes until tender.
- In a large pot, heat olive oil over medium heat. Sauté chopped onion and minced garlic until translucent.
- Add vegetable broth, cinnamon, and nutmeg; bring to a gentle simmer.
- Once the squash is roasted, scoop the flesh into the pot. Blend until smooth using an immersion blender or regular blender.
- Stir in coconut milk and adjust seasoning with salt and pepper as needed.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting/Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 240
- Sugar: 6g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 12g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg