Description
This Creamy Honey Roasted Acorn Squash Soup is a cozy fall favorite made with roasted acorn squash, honey, and warm spices, blended into a velvety soup with heavy cream. Perfect for chilly days, gluten-free and easy to prepare.
Ingredients
2 medium acorn squash
1 tablespoon olive oil
2 tablespoons honey
1 medium yellow onion, chopped
2 cloves garlic, minced
3 cups vegetable broth
1 cup heavy cream
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
Salt and pepper to taste
Instructions
1. Preheat oven to 400°F and cut acorn squash in half. Remove seeds and brush flesh with olive oil and honey. Place cut-side down on a baking sheet and roast for 40 minutes.
2. In a large pot, heat olive oil over medium heat. Add chopped onion and garlic and sauté until golden and soft.
3. Scoop out roasted squash flesh and add to the pot. Pour in vegetable broth, add cinnamon, nutmeg, salt, and pepper. Simmer for 10 minutes.
4. Use an immersion blender to puree the soup until smooth.
5. Stir in heavy cream and warm gently without boiling. Adjust seasoning if needed.
6. Serve hot with a drizzle of honey or garnish of choice.
Notes
This soup freezes well for up to 3 months.
For a dairy-free version, substitute coconut cream.
Add cayenne or smoked paprika for a hint of heat.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Roasted and Blended
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 290
- Sugar: 8g
- Sodium: 460mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 50mg