Roasted Acorn Squash Soup
71
Roasted Acorn Squash Soup recipe
Ingredients
| 1 ½ | pounds |
acorn squash
or golden acorn, or butternut squash, cut into 4 |
|
| 2 | tablespoons |
butter, unsalted
|
|
| 1 | each |
yellow onion
large, chopped |
* |
| 1 | clove |
garlic
finely chopped |
|
| 2 ¼ | cups |
chicken broth
|
|
| 1 | teaspoon |
salt
or to taste |
|
| ¼ | teaspoon |
black peppercorns
finely ground |
* |
| 1 | teaspoon |
sugar
|
|
| 1 | cup |
heavy whipping cream
or light cream |
|
| ¼ | teaspoon |
cinnamon
|
* |
| ¼ | teaspoon |
mace
|
* |
Directions
Preheat oven to 450 degrees.
Wrap each wedge of squash tightly in foil.
Place foil packages on oven floor.
Remove after 30 minutes.
Melt butter in a 2-quart heavy-bottomed saucepan, and gently cook onion and garlic over medium-low heat until soft, about 10 minutes.
Add chicken broth to onion mixture, and simmer 10 minutes.
Scoop out flesh from squash (discard seeds and skin), and add to soup.
Add salt, pepper and sugar.
Simmer 10 minutes.
Remove from heat and let cool.
Pur?e soup in food processor or blender, and stir in cream, cinnamon, and mace.
Serve hot.
Nutrition Facts
Serving Size 188g (6.6 oz)Amount per Serving
Calories 27071% of calories from fat
% Daily Value *
Total Fat 21g
33%
Saturated Fat 12g
59%
Trans Fat
0g
Cholesterol 67mg
22%
Sodium 543mg
23%
Total Carbohydrate
6g
6%
Dietary Fiber 2g
8%
Sugars g
Protein
8g
Vitamin A 22%
•
Vitamin C 22%
Calcium 7%
•
Iron 6%
* based on a 2,000 calorie diet
How is this calculated?
Jeff
Really good. We did substitute ginger for the cinamon and mace, as it's what we had on hand, and it worked out great.
over 12 years ago