Ingredients
- 2 medium-sized acorn squash
- 1/4 cup honey (adjust based on sweetness preference)
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 medium onion, diced
- 4 cups vegetable or chicken broth
- 1 cup heavy cream (or coconut milk for lighter option)
- A pinch of nutmeg
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Cut the acorn squash in half, scoop out the seeds, and place them cut-side up on a baking sheet. Drizzle with olive oil and honey, then sprinkle with salt and pepper. Roast for 30-35 minutes until tender and slightly caramelized.
- In a large pot, heat a tablespoon of olive oil over medium heat. Add minced garlic and diced onion. Sauté until the onion is translucent, about 5-7 minutes.
- Scoop the roasted squash flesh into the pot with the aromatics. Pour in the broth and bring to a gentle simmer. Use an immersion blender (or transfer carefully to a blender) to purée the soup until velvety smooth.
- Stir in the heavy cream, adding nutmeg, salt, and pepper to taste. Simmer for an additional 5 minutes to marry the flavors.
- Ladle the soup into bowls and garnish as desired.
Notes
Perfectly roasted squash gives the best flavor; don’t rush the roasting process. This soup pairs well with crusty bread or a fresh salad.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Roasting and Blending
- Cuisine: American
- Diet: Vegetarian