Roasted Acorn Squash Soup

4.7
(192)
160 Reviews
47 Photos

This creamy acorn squash soup is spiced with nutmeg and cinnamon to create a delicious vegetarian soup full of fall flavors.

Submitted by FutureChefShay
Updated on August 14, 2024
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Prep Time:
20 mins
Cook Time:
1 hr
Total Time:
1 hr 20 mins
Servings:
6
Jump to Nutrition Facts

Ingredients

  • 2 acorn squash, halved and seeded

  • water, as needed

  • 3 tablespoons unsalted butter

  • 1 large sweet onion, chopped

  • 1 large carrot, peeled and chopped

  • 1 clove garlic, minced

  • 3 ½ cups low-sodium chicken stock

  • ¼ cup half-and-half

  • ½ teaspoon ground nutmeg

  • ½ teaspoon ground cinnamon

  • 1 pinch salt and ground black pepper to taste

Directions

  1. Preheat the oven to 400 degrees F (200 degrees C).

  2. Arrange squash cut-side down in a baking dish. Pour enough water into the baking dish to cover the bottom.

  3. Bake squash in the preheated oven until easily pierced with a knife, about 45 minutes. Remove from the oven and cool until easily handled. Scoop flesh into a bowl and set aside.

  4. Melt butter in a pot over medium-high heat. Add onion, carrot, and garlic; cook and stir until onion has softened and turned translucent, about 5 to 7 minutes. Pour chicken stock into the pot; stir in squash and simmer for 20 minutes.

  5. Fill blender halfway with soup mixture. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth and return to pot.

  6. Stir in half-and-half, nutmeg, and cinnamon; season with salt and pepper. Thin the soup with water if desired.

Nutrition Facts (per serving)

155 Calories
8g Fat
21g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 155
% Daily Value *
Total Fat 8g 10%
Saturated Fat 5g 24%
Cholesterol 21mg 7%
Sodium 125mg 5%
Total Carbohydrate 21g 8%
Dietary Fiber 6g 21%
Total Sugars 2g
Protein 4g 8%
Vitamin C 15mg 16%
Calcium 75mg 6%
Iron 1mg 7%
Potassium 579mg 12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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