Roasted Acorn Squash Soup
Roasted Acorn Squash Soup recipe
Yield
8 servingsPrep
15 minCook
70 minReady
85 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
acorn squash
or golden acorn, or butternut squash, cut into 4 |
|
| 3E+1 | ml |
butter, unsalted
|
|
| 1 | each |
yellow onion
large, chopped |
*
|
| 1 | clove |
garlic
finely chopped |
|
| 532 | ml |
chicken broth
|
|
| 5 | ml |
salt
or to taste |
|
| 1.3 | ml |
black peppercorns
finely ground |
|
| 5 | ml |
sugar
|
|
| 237 | ml |
heavy whipping cream
or light cream |
|
| 1.3 | ml |
cinnamon
|
|
| 1.3 | ml |
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.
