Roasted Acorn Squash Soup Recipe
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Unrated
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Prep Time
15 mins
-
Cook Time
1 hr
-
Total Time
1 hr 15 mins
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Servings
4 servings
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Calories
343 kcal
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Course
Side Dish, Main Course, Soup
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Cuisine
American
Roasted Acorn Squash Soup Recipe
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Cozy on up with a bowl of Acorn Squash Soup, a dish filled with delicious, warm flavors. Topped with crumbled feta and pumpkin seeds, you can't go wrong with this meal!
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Ingredients
Veggies
- 2 acorn squash
- 2 medium sweet potato
- 2 Tbsp olive oil 30 mL
- ¼ tsp salt
- ¼ tsp black pepper
Soup
- 1 Tbsp olive oil 15 mL
- 1 cup onion about 1 medium onion, diced, yellow or white
- 1 cup carrot about 2 carrots, diced
- 1 cup celery about 2 to 3 ribs, diced
- 3 cloves garlic minced
- 3 cups vegetable broth 700 mL
- 3 cups cauliflower about ½ a head, roughly chopped
- pumpkin seed topping ideas
- feta cheese
- crushed red pepper
- Herb
Instructions
- Prep: Preheat oven to 400°F (204°C). Cut squash in half vertically (from north to south), and scoop out the seeds. Peel and roughly chop the sweet potatoes. Evenly drizzle 2 Tbsp of oil onto the sweet potatoes and insides of the squash, rubbing to coat. Sprinkle everything with salt and pepper.
- Roast: Set squash halves cut side up on a baking sheet, adding the sweet potato chunks onto the same sheet. Bake for 45 to 60 minutes, until fork tender.
- Flavor Base: Meanwhile, heat 1 Tbsp of oil in a large pot over medium heat. Add onion, carrot, celery, and garlic. Cook, stirring often, until veggies are softened, about 5 to 7 minutes.
- Cauliflower: Add the broth and cauliflower, then allow to simmer until cauliflower is fork tender, about 10 minutes.
- Blend: Scoop the flesh out of the acorn squash shells (leaving a thin layer in the shell if you want to serve this soup in the shells). Add the squash flesh and cooked sweet potato to the pot of soup. Using a handheld immersion blender (or working in batches with a countertop blender), carefully blend the mixture until smooth. Serve hot, optionally ladled into emptied out acorn squash shells. Great when topped with pumpkin seeds, feta cheese, and crushed red pepper!
Nutrition Information
Show Details
Serving
1serving
Calories
343kcal
(17%)
Carbohydrates
55.1g
(18%)
Protein
8.9g
(18%)
Fat
12g
(18%)
Saturated Fat
1.9g
(10%)
Cholesterol
0mg
(0%)
Sodium
798mg
(33%)
Potassium
1878mg
(40%)
Fiber
13.5g
(54%)
Sugar
5.7g
(11%)
Calcium
135mg
(14%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 343 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 343kcal | 17% |
| Carbohydrates | 55.1g | 18% |
| Protein | 8.9g | 18% |
| Fat | 12g | 18% |
| Saturated Fat | 1.9g | 10% |
| Cholesterol | 0mg | 0% |
| Sodium | 798mg | 33% |
| Potassium | 1878mg | 40% |
| Fiber | 13.5g | 54% |
| Sugar | 5.7g | 11% |
| Calcium | 135mg | 14% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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