This creamy acorn squash soup is spiced with nutmeg and cinnamon to create a delicious vegetarian soup full of fall flavors.
Prep Time::20 mins
Cook Time:: 1 hr
Total Time:: 1 hr 20 mins
Servings::6
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
Preheat the oven to 400 degrees F (200 degrees C).
Arrange squash cut-side down in a baking dish. Pour enough water into the baking dish to cover the bottom.
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.
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.
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.
Stir in half-and-half, nutmeg, and cinnamon; season with salt and pepper. Thin the soup with water if desired.