A rich and creamy soup made from roasted acorn squash, enhanced with aromatic spices and blended to perfection. Perfect for a cozy meal on a chilly day.
Preparation time
15min
Cooking time
1h
Ingredients
6 Servings
- 2 acorn squash
- 0.5 tsp black pepper
- 3 garlic cloves
- 0.5 tsp ground nutmeg
- 1 cup heavy cream
- 2 tbsp olive oil
- 1 onion
- 1 tsp salt
- 4 cups vegetable broth
Directions
Step 1
Preheat your oven to 400°F (200°C).
Step 2
Place the halved and seeded acorn squashes on a baking sheet, cut side up. Drizzle with 1 tablespoon of olive oil and roast for 45 minutes or until tender.
Step 3
In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until softened, about 5 minutes.
Step 4
Scoop out the roasted squash flesh and add it to the pot with the onions and garlic.
Step 5
Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and let it simmer for 10 minutes.
Step 6
Using an immersion blender, blend the soup until smooth. Alternatively, you can transfer the soup in batches to a blender and blend until smooth.
Step 7
Stir in the heavy cream, ground nutmeg, salt, and black pepper. Simmer for another 5 minutes, stirring occasionally.
Step 8
Serve hot, garnished with a sprinkle of nutmeg or a drizzle of cream if desired.