Acorn Squash and Swiss Chard Soup
Acorn squash is a good source of vitamins A, C, and B6, as well as dietary fiber.
This is vegan and gluten free recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.
Ingredients
- 2 cup Acorn Squash
- 2 cup Swiss Chard
- 1 small Onion
- 2 clove Garlic
- 4 cup Vegetable broth
- 1 cup Coconut milk
- 2 tablespoon Olive oil
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 0.5 teaspoon Nutmeg
Instructions
- Preheat the oven to 400°F (200°C). Cut the acorn squash in half, remove the seeds, and brush with olive oil. Place the squash halves on a baking sheet and roast for 30 minutes or until tender.
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic. Sauté until the onion is translucent.
- Add the chopped Swiss chard to the pot and cook until wilted.
- Scoop out the roasted acorn squash flesh and add it to the pot. Stir in the vegetable broth, coconut milk, salt, pepper, and nutmeg.
- Bring the soup to a boil, then reduce the heat and simmer for 10 minutes.
- Use an immersion blender or transfer the soup to a blender to puree until smooth.
- Serve hot and garnish with a sprinkle of black pepper and a drizzle of coconut milk, if desired.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 8g13%
- Total Carbohydrate 24g8%
- Sugars 6g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.