Acorn Squash Soup
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.
Servings: 5
Calories: 147kcal
Ingredients
- 2 acorn squash roasted (read my recommendations on roasting here)
- 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
- Scoop the cooked acorn squash out of the shell, and set aside.
- In a heavy bottomed dutch oven, heat the oil over medium heat.
- Add the onion, carrots, and garlic. Season the vegetables with salt, rosemary, black pepper, nutmeg, and ground ginger. Saute until the onion is translucent, about 5 to 7 minutes.
- Add in the vegetable broth and the squash. Bring the soup to a simmer, and cook on low heat for 20 minutes.
- 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
Serving: 1cup | Calories: 147kcal | Carbohydrates: 24g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 488mg | Potassium: 710mg | Fiber: 4g | Sugar: 3g | Vitamin A: 4710IU | Vitamin C: 22mg | Calcium: 71mg | Iron: 1mg