Description
Mellow acorn squash is roasted and blended with other ingredients to create a smooth and delicious soup.
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 ½ cups low-sodium chicken stock
- ¼ cup half-and-half
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cinnamon
- 1 pinch salt and ground black pepper to taste
Instructions
- Preheat the oven to 400 degrees F (200 degrees C).
- Arrange squash cut-side down in a baking dish. Pour enough water into the baking dish to cover the bottom.
- 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.
- 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.
- 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.
- Stir in half-and-half
- nutmeg
- and cinnamon; season with salt and pepper. Thin the soup with water if desired.
Prep Time: 20 mins
Cook Time: 1 hr 5 mins
Total Time: 1 hr 25 mins
Servings: 6