Roasted Acorn Squash, Apple & Peanut Soup
The most flavorful soup ever!
Servings 4
Calories 281kcal
Ingredients
- 1 medium acorn squash 1 1/2 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
- 1/4 teaspoon minced ginger jarred
- 1 med serrano pepper seeds and membranes removed, diced
- 3/4 teaspoon allspice
- 1/4 teaspoon cumin
- 1/8 teaspoon ground clove
- 3.5 cups chicken stock or vegetable stock for vegan
- 1/2 teaspoon salt or more to taste
- 1/4 teaspoon ground pepper
- 3 tablespoons natural peanut butter unsweetened
- 2 tablespoons roasted, salted pepitas (to garnish)
- optional sour cream (to garnish)
Instructions
- Cut the acorn squash into quarters lengthwise and remove the seeds. Place it in a baking dish with 1" of water. Cover with plastic wrap or a lid and microwave on high for 6 minutes. Set aside to cool.Alternatively, roast the squash for 40 minutes at 350°F and set aside to cool.
- In a Dutch oven, combine the olive oil, onion, carrot, celery, apple, ginger, garlic, and serrano pepper, and saute over medium-high heat for about 10 minutes.
- 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 sour cream if desired.
Notes
This recipe makes about 5 cups. It doubles easily if you want leftovers.
Nutrition
Calories: 281kcal | Carbohydrates: 33g | Protein: 11g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Cholesterol: 6mg | Sodium: 672mg | Potassium: 859mg | Fiber: 5g | Sugar: 11g | Vitamin A: 3450IU | Vitamin C: 18mg | Calcium: 72mg | Iron: 2mg