Roasted Acorn Squash Soup
Acorn squash is rich in vitamins A and C, as well as dietary fiber.
This is vegan and gluten free recipe. Dish can be prepared in 65 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 13.
Roasted Acorn Squash Soup
Ingredients
Instructions
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Preheat the oven to 400°F (200°C). Cut the acorn squash in half and remove the seeds. Brush the cut sides with olive oil and place them cut side down on a baking sheet. Roast for about 40 minutes, or until the squash is tender.
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While the squash is roasting, heat olive oil in a large pot over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
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Scoop the roasted squash flesh into the pot and add the vegetable broth, maple syrup, cinnamon, nutmeg, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15 minutes.
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Use an immersion blender or transfer the soup to a blender and blend until smooth. Return the soup to the pot and stir in the heavy cream.
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Serve the soup hot, garnished with pumpkin seeds and fresh parsley.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 8g13%
- Total Carbohydrate 25g9%
- Sugars 5g
- 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.
