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Creamy Roasted Acorn Squash Soup

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PREP TIME
20 min
COOKING TIME
60 min
TOTAL TIME
80 min
SERVINGS
6 servings
Soup
Creamy Roasted Acorn Squash Soup
Ingredients
  • 2 acorn squash, halved and seeded
  • water, as needed
  • 3 tablespoons unsalted butter
  • 1 large sweet onion, chopped
  • 1 large carrot, peeled and chopped
  • 1 clove garlic, minced
  • 3 1/2 cups low-sodium chicken stock
  • 1/4 cup half-and-half
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1 pinch salt and ground black pepper to taste
Instructions
1
Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius) for optimal results.
2
Take a squash and place it cut-side down in a baking dish. Fill the bottom of the dish with enough water to cover the surface.
3
Place the squash in a preheated oven and bake until it can be pierced easily with a knife, typically taking around 45 minutes.
4
Remove the squash from the oven and let it cool until it is comfortable to handle.
5
Scoop out the flesh of the squash and set it aside for later use.
6
In a pot, melt some butter over medium-high heat. Add an onion, carrot, and garlic to the pot; cook and stir until the onion has softened and turned translucent, usually taking around 5 to 7 minutes.
7
Pour some chicken stock into the pot and stir in the squash; let it simmer for 20 minutes.
8
Add half of the soup mixture to a blender and cover it. Hold down the lid and pulse a few times before leaving it on to blend.
9
Blend the soup mixture in batches until smooth and return it to the pot.
10
Stir in some half-and-half, nutmeg, and cinnamon; season with salt and pepper to taste.
11
If desired, thin the soup with water to achieve your preferred consistency.