Acorn Squash Soup
Ingredients
The soup base
-
2
medium
acorn squash
-
3
cloves
garlic
-
2
tablespoons
extra-virgin olive oil
-
1
large
yellow onion
-
2
medium
carrots
-
1
teaspoon
sea salt
-
¼
teaspoon
nutmeg
-
⅛
teaspoon
cayenne pepper
-
4
cups
vegetable broth
-
1
tablespoon
fresh thyme leaves
-
2
tablespoons
fresh lemon juice
-
1
teaspoon
maple syrup
-
to taste
black pepper
Garnishes
-
to taste
pepitas
-
to taste
microgreens
Instructions
- Preheat the oven to 400°F and prepare a baking sheet with parchment paper.
- Cut the acorn squash in half and scoop out the seeds, then drizzle with olive oil and season with salt and pepper.
- Place the squash cut side down on the baking sheet and wrap the garlic in foil with olive oil and salt, adding it to the baking sheet.
- Roast for 35 to 45 minutes until the squash is tender.
- Once cooled, peel the garlic and scoop out 2½ cups of squash flesh.
- In a pot, heat olive oil and sauté the onion and carrots until softened.
- Add nutmeg, cayenne, and black pepper, then stir in the roasted squash, garlic, broth, and thyme.
- Simmer for 20 minutes to blend the flavors.
- Blend the soup until smooth, adding lemon juice and maple syrup, and season to taste.
- Serve with garnishes of olive oil, thyme, pepitas, and microgreens.
Nutrition Facts (estimated)
Servings
4 to 6
Calories
250
Total fat
10g
Total carbohydrates
35g
Total protein
5g
Sodium
500mg
Cholesterol
0mg
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