Acorn Squash Soup

5 from 9 votes

My Acorn Squash Soup is easy to make, creamy, and a perfect healthy side dish. This amazing soup is vegan, but delicious enough to be a holiday side dish.

Prep Time10

Cook Time1 5

Total Time1 15

Servings:

Calories: 147kcal

Author: Lisa Longley

Ingredients

2 acorn squash cut in half with the seeds scooped out
2 tablespoons olive oil
1 small yellow onion diced
2 medium carrots peeled and diced
2 large garlic cloves minced
1 teaspoon kosher salt (if using table salt, start with 1/2 teaspoon)
1/2 teaspoon dried rosemary
1/4 teaspoon black pepper
1/4 teaspoon ground nutmeg
pinch ground ginger
3 cups low sodium vegetable broth

Instructions

Preheat your oven to 400 degrees Fahrenheit. Place the squash cut side down on a parchment paper lined baking sheet. Bake for 30 minutes.
2 acorn squash
Scoop the cooked acorn squash out of the shell, and set aside.
In a heavy bottomed dutch oven or large soup pot, heat the oil over medium heat.
2 tablespoons olive oil
Add the onion, carrots, and garlic. Season the vegetables with salt, rosemary, black pepper, nutmeg, and ground ginger. Sauté until the onion is translucent, about 5 to 7 minutes.
1 small yellow onion, 2 medium carrots, 2 large garlic cloves, 1 teaspoon kosher salt, 1/2 teaspoon dried rosemary, 1/4 teaspoon black pepper, 1/4 teaspoon ground nutmeg, pinch ground ginger
Add in the vegetable broth and the squash. Bring the soup to a simmer, and cook on low heat for 20 minutes.
3 cups low sodium vegetable broth
At the end of the cooking time, use an immersion blender to blend the soup. Alternatively, transfer the soup in batches to a blender and blend until smooth.

Nutrition