Creamy Roasted Acorn Squash Soup Recipe

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 your oven to 400 degrees F (200 degrees C) for roasting the squash.
2. Place the squash halves, cut-side down, in a baking dish; pour in enough water to lightly cover the bottom of the dish.
3. Roast the squash in the preheated oven until tender and easily pierced with a fork, approximately 45 minutes. Take it out of the oven and let it cool until you can handle it. Scoop the cooked squash flesh into a bowl and set aside.
4. In a large pot over medium-high heat, melt the butter. Add the chopped onion, carrot, and garlic; cook, stirring occasionally, until the onions become soft and translucent, about 5 to 7 minutes. Pour in the vegetable stock and add the roasted squash; bring to a simmer and cook for 20 minutes to allow the flavors to meld.
5. Carefully transfer the soup mixture to a blender in batches and purée until completely smooth and creamy. Pour the puréed soup back into the pot.
6. Stir in the half-and-half, nutmeg, and cinnamon; season generously with salt and freshly ground black pepper to taste. If the soup is too thick, thin it with a little water until it reaches your desired consistency.

Nutrition

• Calories: 155 kcal
• Fat Content: 8 g
• Fiber Content: 6 g
• Sugar Content: 2 g
• Sodium Content: 125 mg
• Protein Content: 4 g
• Cholesterol Content: 21 mg
• Carbohydrate Content: 21 g
• Saturated Fat Content: 5 g
• Unsaturated Fat Content: 0 g