Roasted Acorn Squash Soup
A delectable soup for a winter dinner or holiday first course.
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Servings: 4
Calories: 216kcal
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
- 1/2 teaspoon minced ginger jarred or fresh
- 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
- 1/8 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
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