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5 from 5 votes

Roasted Acorn Squash Soup

A delectable soup for a winter dinner or holiday first course.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Appetizer, Soup
Cuisine: Mediterranean
Diet: Lower Carb, Heart Healthy, Vegetarian
Servings: 4
Calories: 216kcal
Author: Anne Danahy, RD

Ingredients

  • 1 medium acorn squash 1 ½ lb.
  • 1 tablespoon olive oil
  • 1 medium onion diced
  • 1 large carrot peeled and diced
  • 2 medium celery stalks diced
  • 1 medium green apple peeled and diced
  • 2 cloves garlic minced
  • ½ teaspoon minced ginger jarred or fresh
  • 1 med serrano pepper seeds and membranes removed, diced
  • ¾ teaspoon allspice
  • ¼ teaspoon cumin
  • ⅛ teaspoon ground clove
  • 3.5 cups chicken stock or vegetable stock for vegan
  • ½ teaspoon salt or more to taste
  • ⅛ teaspoon ground pepper
  • 2 tablespoons natural peanut butter unsweetened
  • 2 tablespoons roasted, salted pepitas (to garnish)
  • optional plain Greek yogurt (to garnish)

Instructions

  • Preheat the oven to 350℉
  • Cut the acorn squash in half lengthwise and remove the seeds and fibers. Place it cut side up in a baking dish. Roast the squash for 40 minutes or until it's soft. Remove it from the oven and set it aside to cool.
  • While the squash roasts, combine the olive oil, onion, carrot, celery, apple, ginger, garlic, and serrano pepper in a Dutch oven or soup pot, and saute over medium-high heat for about 10 minutes or until golden.
  • Add the allspice, cumin, and cloves. Stir for about 30 seconds.
  • Add the chicken or vegetable stock, and the cooked squash (flesh only) to the pot.
  • Bring the mixture to a boil, and then cover, reduce the heat to medium-low, and simmer for 15 minutes.
  • Remove the soup from the heat, and using an immersion blender, blend for 45 seconds, or until smooth.
  • Stir in the peanut butter. Taste and adjust seasonings.
  • Garnish with pepitas and a swirl of plain Greek yogurt if desired.

Notes

This recipe makes about 5 cups. It doubles easily if you want leftovers.
If desired, you can roast the squash up to a day ahead. 
Store leftovers in a covered container in the refrigerator for up to four days or in the freezer for three months.

Nutrition

Calories: 216kcal | Carbohydrates: 27g | Protein: 8g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 413mg | Potassium: 783mg | Fiber: 4g | Sugar: 8g | Vitamin A: 3443IU | Vitamin C: 18mg | Calcium: 72mg | Iron: 2mg