Acorn Squash Soup
Ingredients
-
1
each
yellow onion, trimmed and halved
-
1
head
garlic, cut in half
-
2
small
carrots, washed and trimmed
-
4
sprigs
fresh thyme
-
1
tablespoon
olive oil
-
to taste
kosher salt
-
to taste
freshly ground black pepper
-
1½
pounds
acorn squash, halved
-
1
pound
kabocha squash
-
4
cups
vegetable or chicken stock
-
2
tablespoons
sour cream or crème fraîche
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Place the yellow onion and garlic cut side up, along with the carrots and thyme on the baking sheet. Drizzle with olive oil and season with salt and pepper.
- Flip the onion and garlic so the cut side is down and add the acorn and kabocha squash cut side down.
- Roast in the oven for about 45 minutes until tender.
- Let the roasted vegetables cool for about 10 minutes.
- Peel the onion and discard the skins, then add the onion, squash flesh, thyme leaves, carrots, roasted garlic, and half of the stock to a blender.
- Blend until smooth, then add the remaining stock and blend again.
- Taste and adjust seasoning if necessary, then warm the soup in a pot if needed before serving.
Nutrition Facts (estimated)
Servings
4
Calories
230
Total fat
2g
Total carbohydrates
21g
Total protein
21g
Sodium
24mg
Cholesterol
23mg
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