Description
A warm and comforting acorn squash soup blended with fresh vegetables and fragrant spices.
Ingredients
Scale
- 2 acorn squash, halved and seeds removed
- 1 red bell pepper, chopped
- 1 onion, diced
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon ground ginger
- 1/2 teaspoon nutmeg
- Salt and pepper to taste
- Olive oil
- French bread for serving
Instructions
- Preheat the oven to 400°F (200°C).
- Brush acorn squash with olive oil and sprinkle with salt and pepper. Place cut-side down on a baking sheet.
- Roast for 30-40 minutes until tender.
- In a large pot, heat olive oil and sauté onion, red bell pepper, and garlic until onions are translucent.
- Scoop the roasted squash flesh into the pot. Add vegetable broth, ginger, nutmeg, and seasoning. Simmer for 10 minutes.
- Blend the soup until smooth using an immersion blender or regular blender.
- Serve hot with crusty French bread.
Notes
For a spicier kick, consider adding a pinch of cayenne or chili flakes. Store leftovers in an airtight container in the fridge for up to a week.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting, Blending
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 12g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 5g
- Cholesterol: 0mg
Keywords: acorn squash, soup, vegan, comfort food, fall recipes
