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CookPal AI
Roasted Acorn Squash Soup

Roasted Acorn Squash Soup

Cost $10, save $15

Source: Recommended by CookPal

  • 60 Min
  • 6 Servings
  • $10

INGREDIENTS

  • Vegetables

    • 2 acorn squash, halved and seeded
    • 🧅 1 large sweet onion, chopped
    • 🥕 1 large carrot, peeled and chopped
    • 🧄 1 clove garlic, minced

  • Dairy

    • 3 tablespoons unsalted butter
    • 1/4 cup half-and-half

  • Spices and Seasonings

    • 1/2 teaspoon ground nutmeg
    • 1/2 teaspoon ground cinnamon
    • 🧂 1 pinch salt and ground black pepper to taste

  • Liquid Components

    • 3 1/2 cups low-sodium chicken stock

STEPS

1

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

2

Arrange squash cut-side down in a baking dish. Pour enough water into the baking dish to cover the bottom.

3

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.

4

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.

5

Pour chicken stock into the pot; stir in squash and simmer for 20 minutes.

6

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.

7

Stir in half-and-half, nutmeg, and cinnamon; season with salt and pepper. Thin the soup with water if desired.

NUTRIENTS

Per 1 serving

🔥

155

Calories

  • 4
    Protein
  • 21
    Carbs
  • 8
    Fats

💡 For a creamier texture, you can use heavy cream instead of half-and-half.Add a drizzle of olive oil or a sprinkle of chili flakes for an extra flavor boost.Use vegetable broth instead of chicken stock for a fully vegetarian option.