Acorn Squash Soup

Acorn Squash Soup

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From: EatingWell.com, September 2018

This pureed vegetable soup gets smooth and silky after a quick whirl in the blender. Mild flavored acorn squash gets a Southwestern-inspired makeover in this flavorful soup that has a hint of spice from chipotle pepper—opt for more if you like the heat!

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 2 medium acorn squash
  • 1 tablespoon extra-virgin olive oil
  • 1 medium carrot, chopped
  • 1 stalk celery, chopped
  • 1 small onion, chopped
  • 1 teaspoon ground cumin
  • ¼ to ½ teaspoon chipotle chile pepper
  • Pinch of ground cloves
  • 4 cups low-sodium chicken broth or "no-chicken" broth
  • 1 tablespoon maple syrup
  • 1 teaspoon salt
  • ¼ teaspoon ground pepper
  • 6 tablespoons sour cream
  • ⅓ cup chopped fresh chives

Preparation

  • Prep

  • Ready In

  1. Preheat oven to 375°F. Lightly coat a large baking sheet with cooking spray.
  2. Cut squash in half horizontally. Scoop out and discard seeds. Place the squash, cut-side down, on the prepared baking sheet. Bake until tender, about 45 minutes. When cool enough to handle, scoop out flesh.
  3. Heat oil in a large saucepan over medium heat. Add carrot, celery and onion and stir to coat. Cover, reduce heat to medium-low and cook, stirring frequently, until soft, 8 to 10 minutes. Stir in the squash flesh, cumin, chipotle chile pepper to taste and cloves. Add broth and bring to a simmer. Reduce heat to maintain a simmer and cook, covered, until the vegetables are very tender, 25 to 35 minutes.
  4. Puree the soup with an immersion blender or a regular blender (in batches) until smooth. (Use caution when pureeing hot liquids.) Season with maple syrup, salt and pepper. Garnish each serving with a dollop of cream and a sprinkling of chives.
  • To make ahead: Refrigerate soup for up to 3 days or freeze for up to 3 months. Thaw, if necessary, and reheat before serving.

Nutrition information

  • Serving size: about 1 cup
  • Per serving: 133 calories; 4 g fat(1 g sat); 3 g fiber; 22 g carbohydrates; 5 g protein; 34 mcg folate; 2 mg cholesterol; 7 g sugars; 2 g added sugars; 2,390 IU vitamin A; 19 mg vitamin C; 75 mg calcium; 2 mg iron; 461 mg sodium; 724 mg potassium
  • Nutrition Bonus: Vitamin A (48% daily value), Vitamin C (32% dv)
  • Carbohydrate Servings:
  • Exchanges: 1 starch, ½ fat, ½ vegetable

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