Acorn Squash Soup
If you are looking for a simple recipe filled with flavour, this is the recipe for you! Acorn Squash Soup is sure to be a family pleaser, served with a salad and baguette, and presto – dinner is done!
With its thick and creamy texture, deep notes of caramelization from the roasted squash, savoury herbs, and a touch of cinnamon, the ingredients work together to taste like comfort.
This recipe is sure to be a hit at the dinner table. Enjoy
- Cook Time: 60
- Total Time: 1 hour
- Yield: 6 1x
Ingredients
Scale
- 1 acorn squash
- 2 tbsp butter
- 1 medium size onion, chopped
- 4 carrots, chopped
- 2 celery stalks, chopped
- 2 garlic cloves, minced
- 1 tsp cinnamon
- 1 tsp sea salt
- 1 litre vegetable broth
- 3/4 cup cream (organic preferred)
Instructions
- Cut squash in half and scoop out seeds.
- Use a knife to poke random holes in the skin.
- Bake at 375 F for 60 minutes.
- Add butter to a large pot and saute onion, carrot, celery and garlic for about ten minutes, stirring often.
- Add cinnamon, sea salt and broth.
- Bring to a boil.
- Reduce heat to low and simmer for about 20 minutes.
- Once the squash is ready, remove it from the oven and let it cool.
- Scoop squash out of its shell, mash and set aside.
- Use a slotted spoon or strainer to separate vegetables from the soup.
- Puree the vegetables with the squash and cream, using soup as needed to liquefy (you will need to do this in batches, depending on the size of blender you are using).
- Add the puree to soup and return to a boil. Serve.
Find it online: https://www.cmfmag.ca/acorn-squash-soup/