Description
Creamy Acorn Squash Soup
Warm yourself with this luscious Creamy Acorn Squash Soup, a perfect dish for chilly autumn evenings. This delightful soup combines the natural sweetness of roasted acorn squash with aromatic spices and creamy coconut milk, creating a comforting bowl that?s both nutritious and satisfying. Easy to prepare, it makes for an excellent starter or main course when paired with crusty bread. Enjoy the vibrant flavors of fall while nourishing your body!
Ingredients
2 medium acorn squashes (about 2 lbs)
1 medium yellow onion, finely chopped
4 cloves garlic, minced
4 cups low-sodium vegetable broth
1 can (13.5 oz) full-fat coconut milk
2 tbsp olive oil
1 tsp ground ginger
? tsp ground nutmeg
Salt to taste
Instructions
Preheat your oven to 400?F (200?C). Cut the acorn squashes in half, scoop out the seeds, and roast them face down on a lined baking sheet for 30-40 minutes until tender.
In a large pot, heat olive oil over medium heat. Saut? onions until translucent, then add garlic, ginger, and nutmeg; cook until fragrant.
Scoop the roasted squash flesh into the pot and add vegetable broth. Bring to a gentle boil, then reduce heat and simmer for 15 minutes.
Blend until smooth using an immersion blender or countertop blender. Stir in coconut milk and adjust seasoning if needed.
Notes
For added texture, reserve some roasted squash seeds for garnish.
Experiment by adding other spices like cinnamon or curry powder for unique flavor variations.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
Nutrition
- Calories: 220
- Fat: 9g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 4g