Description
A smooth and slightly sweet soup made from roasted acorn squash and honey.
Ingredients
Scale
- 2 medium acorn squash
- 2 tablespoons olive oil
- 1/4 cup honey
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1/2 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
- Cut the acorn squash in half lengthwise and scoop out the seeds.
- Place the squash halves cut-side up on a baking sheet. Drizzle the cut surfaces with olive oil and honey.
- Roast for 35 to 45 minutes, or until the squash is tender when pierced with a fork.
- Let the squash cool slightly, then scoop the flesh out of the skins into a bowl. Discard the skins.
- In a large pot, heat a small amount of oil over medium heat. Add the onion and cook until soft, about 5 minutes.
- Add the garlic and cook for 1 minute more until fragrant.
- Add the roasted squash flesh and vegetable broth to the pot. Bring the mixture to a simmer.
- Use an immersion blender or carefully transfer the soup in batches to a regular blender and blend until completely smooth.
- Return the soup to the pot. Stir in the heavy cream, salt, and pepper. Heat through gently, but do not boil.
- Taste and adjust seasoning if needed before serving.
Notes
- For a thicker soup, use less broth initially and add more as needed for desired consistency.
- Garnish with toasted pumpkin seeds or a swirl of extra honey if desired.
- Prep Time: 20 min
- Cook Time: 50 min
- Category: Soup
- Method: Roasting and Simmering
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 310
- Sugar: 22
- Sodium: 450
- Fat: 15
- Saturated Fat: 7
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 7
- Protein: 5
- Cholesterol: 25
Keywords: acorn squash, honey, roasted squash, creamy soup, vegetable soup, winter soup