Acorn Squash Soup
Acorn squash is rich in vitamin C, vitamin A, and dietary fiber, making it a nutritious addition to your diet.
This is vegan and gluten free recipe. Dish can be prepared in 60 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.
Acorn Squash Soup
Ingredients
Instructions
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Preheat the oven to 400°F (200°C). Cut the acorn squash in half, scoop out the seeds, and place the halves on a baking sheet. Drizzle with olive oil, salt, and pepper. Roast in the oven for 30-40 minutes until tender.
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In a large pot, heat olive oil over medium heat. Add onion and garlic, sauté until translucent.
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Scoop out the roasted acorn squash flesh and add it to the pot. Stir in vegetable broth, coconut milk, maple syrup, cinnamon, nutmeg, salt, and pepper.
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Bring the mixture to a boil, then reduce heat and let it simmer for 10 minutes.
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Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup to a blender and blend in batches.
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Return the soup to the pot and heat it over low heat for a few minutes.
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Serve hot and garnish with a drizzle of coconut milk and a sprinkle of cinnamon.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 150kcal
- % Daily Value *
- Total Fat 6g10%
- Total Carbohydrate 23g8%
- Sugars 5g
- Protein 3g6%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
