Moroccan Roasted Acorn Squash Soup
User Reviews
3.7
21 reviews
Good
Moroccan Roasted Acorn Squash Soup
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Full of warming spices, this velvety Moroccan Roasted Acorn Squash Soup is comfort food at its best!
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Ingredients
- 1 large acorn squash just over 2 pounds
- 1 large onion
- 1 tablespoon + 2 teaspoons coconut oil divided, softened at room temperature
- 2 teaspoons ground cumin
- 1 teaspoon ground cinnamon
- 1 teaspoon sea salt
- 1/4 teaspoon smoked paprika
- 1/8 teaspoon ground allspice
- 1 large head of garlic
- 2 cups vegetable broth
- 1/2 cup dates halved and lightly packed
- 1 1/2 to 2 teaspoons fresh ginger minced
- fresh cilantro for garnish
- Pepitas for garnish
Instructions
- Preheat your oven to 400℉ and line a large baking sheet with tinfoil.
- Cut the squash in half and scrape out the seeds. Place it cut side up on the baking sheet.
- Chop the onion in half lengthwise. Slice off the top end (with the root end still attached), then loosen the papery outside coating and peel it off. Do not cut the other end of the onion off, or it won't hold together. Place it cut-side up on the baking sheet.
- Drizzle 1 tablespoon of the coconut oil over the squash (so 1/2 tablespoon of oil per half) and rub all over. Then, drizzle 1 teaspoon of the oil over the onion (1/2 teaspoon per half) and rub all over.
- In a small bowl, mix together the cumin, cinnamon, salt, smoked paprika, and allspice. Divide it evenly between both halves of the squash and onion, rubbing it in gently. Make sure you get all the spice mixture on the vegetables.
- Place two layers of tinfoil on top of each other, shiny sides facing in, and fold over two times the bottom and the two sides to make a packet, leaving the top end open.
- Cut the top off the garlic head and place it in a small bowl. Drizzle the remaining 1 teaspoon of coconut oil on the garlic, rub it all over, then place it inside the tinfoil packet. Fold down the last side of the tinfoil to make a sealed packet. Place onto the baking sheet with the other vegetables.
- Bake until the squash and onion are fork tender, about 50 minutes to 1 hour.
- While the vegetables roast, place the vegetable broth and chopped dates into a medium pot and bring to a boil on high heat.
- Boil for 1 minute, reduce the heat to medium, and simmer until the dates are very soft, about 10 minutes. Remove from heat and let sit until the vegetables are done.
- Scrape the flesh of the roasted squash into a high-powered blender (discard the skin) and add in the whole onion (you can remove the root end now). Remove the garlic from the tinfoil and squeeze the softened garlic out of the skins into the blender.
- Add the ginger, softened dates, and vegetable broth into the blender. Blend until smooth and creamy, scraping down the sides as necessary. Taste and adjust ginger and salt if necessary.
- Pour into bowls, garnish with cilantro and pepitas, and serve.
Nutrition Information
Show Details
Calories
191kcal
(10%)
Carbohydrates
41g
(14%)
Protein
3g
(6%)
Fat
4g
(6%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
0.2g
Monounsaturated Fat
0.4g
Sodium
592mg
(25%)
Potassium
850mg
(24%)
Fiber
7g
(28%)
Sugar
18g
(36%)
Vitamin A
20010IU
(400%)
Vitamin C
42mg
(47%)
Calcium
120mg
(12%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4bowls
Amount Per Serving
Calories 191 kcal
% Daily Value*
| Calories | 191kcal | 10% |
| Carbohydrates | 41g | 14% |
| Protein | 3g | 6% |
| Fat | 4g | 6% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 0.4g | 2% |
| Sodium | 592mg | 25% |
| Potassium | 850mg | 18% |
| Fiber | 7g | 28% |
| Sugar | 18g | 36% |
| Vitamin A | 20010IU | 400% |
| Vitamin C | 42mg | 47% |
| Calcium | 120mg | 12% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
3.7
21 reviews
Good
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