Description
Indulge in the comforting warmth of this Roasted Acorn Squash Soup Recipe, perfect for chilly evenings or cozy family gatherings. This velvety soup features the delightful sweetness of roasted acorn squash and sweet potatoes, blended into a creamy texture that’s both satisfying and nutritious. With just 15 minutes of prep time, it’s an easy dish to whip up during busy weeknights. Top each bowl with crunchy pumpkin seeds and a sprinkle of feta for an extra layer of flavor that is sure to impress everyone at your table. Whether you’re looking for a quick dinner option or a meal prep favorite, this soup is guaranteed to become a staple in your kitchen.
Ingredients
Scale
- 2 acorn squashes
- 2 medium sweet potatoes
- 1 cup diced onion
- 1 cup diced carrot
- 1 cup diced celery
- 3 cloves garlic
- 3 cups vegetable broth
- 3 cups chopped cauliflower
- 2 Tbsp olive oil
- ¼ tsp salt
- ¼ tsp pepper
- Toppings: pumpkin seeds, feta cheese, crushed red pepper, fresh herbs
Instructions
- Preheat oven to 400°F (204°C). Halve the acorn squashes and scoop out seeds. Peel and chop sweet potatoes.
- Drizzle olive oil over the squash and sweet potatoes; season with salt and pepper. Roast on a baking sheet for 45 to 60 minutes until tender.
- In a large pot, heat olive oil over medium heat. Add onion, carrot, celery, and garlic; sauté until softened (about 5–7 minutes).
- Add vegetable broth and chopped cauliflower; simmer until cauliflower is tender (about 10 minutes).
- Scoop out squash flesh and add it with the sweet potato to the pot; blend until smooth. Serve hot with desired toppings.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 6g
- Sodium: 360mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 5g
- Cholesterol: 0mg