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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! Source: EatingWell.com, September 2018

Hilary Meyer
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Ingredients

Directions

  • Preheat oven to 375 degrees F. Lightly coat a large baking sheet with cooking spray.

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  • 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.

  • 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 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.

  • 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.

Tips

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 Facts

133 calories; 4.3 g total fat; 1.1 g saturated fat; 2 mg cholesterol; 461 mg sodium. 724 mg potassium; 21.9 g carbohydrates; 2.9 g fiber; 7 g sugar; 4.9 g protein; 2390 IU vitamin a iu; 19 mg vitamin c; 34 mcg folate; 75 mg calcium; 2 mg iron; 53 mg magnesium; 2 g added sugar;

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