Roasted Acorn Squash Soup

Name: Roasted Acorn Squash Soup
Prep time: 1 h 25 min
Cook time: 1 h 25 min
Total time: 1 h 25 min
Yield: 6
Cuisine: Global
Ingredients: 2 acorn squash, halved and seeded; 1 large carrot, peeled and chopped; 1 clove garlic, minced; 1 teaspoons ground cinnamon; 1 teaspoons ground nutmeg; 1 pinch salt and ground black pepper to taste; 61 milliliters half-and-half; 826 milliliters low-sodium chicken stock; 1 large sweet onion, chopped; 3 Tbsps unsalted butter; 6 servings water, as needed

Roasted Acorn Squash Soup requires around 1 hour and 25 minutes from start to finish. One serving contains 168 calories, 5g of protein, and 8g of fat. This recipe serves 6. It can be enjoyed any time, but it is especially good for Winter. A mixture of half-and-half, carrot, ground cinnamon, and a handful of other ingredients are all it takes to make this recipe so yummy. It works well as an affordable hor d'oeuvre. It is a good option if you're following a gluten free diet.

Instructions

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

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Oven

Put squash into a baking dish with the cut side down.

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Squash

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Baking Pan

Pour enough water into the baking dish to cover the bottom.

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Water

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Baking Pan

Bake in preheated oven until the flesh of the squash is easily pricked with a fork, about 45 minutes.

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Squash

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Oven

Remove from oven and allow to cool until squash can be handled. Scoop flesh into a bowl and set aside.

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Squash

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Bowl

Oven

Melt butter in a pot over medium-high heat. Cook onion, carrot, and garlic in melted butter until soft, 5 to 7 minutes.

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Butter

Carrot

Garlic

Onion

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Pot

Pour chicken stock into the pot; add the squash.

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Chicken Stock

Squash

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Pot

Bring the mixture to a simmer and cook for 20 minutes.

Pour mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth and return to pot.

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Blender