Roasted Acorn Squash Soup
This creamy acorn squash soup is spiced with nutmeg and cinnamon to create a delicious vegetarian soup full of fall flavors.
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 vegetable stock
- ¼ cup half-and-half
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cinnamon
- 1 pinch salt and ground black pepper to taste
Instructions
- Gather all ingredients. 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 vegetable 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.
Notes
Cook’s Note
For a vegan version, use olive oil instead of butter, and coconut milk instead of half-and-half.
Top with a swirl of cream or coconut cream, and toasted pumpkin seeds for crunch.