Healthy Acorn Squash Soup
I have a confession…I don’t like squash. At least, I didn’t. But an acorn squash showed up in my produce order and I kept seeing recipes for fall soup, so I figured I give it a shot. It turned out thick and creamy and spicy and really delicious. And of course healthy – this one is about 150 calories per serving!
1 acorn squash
1/4 yellow onion
3/4 c veggie stock – I use Better Than Bouillon
olive oil
salt & pepper
sage
nutmeg
cinnamon
Preheat oven to 375. Peel and chop the squash. I used a veggie peeler – not sure if that’s the proper method, but it worked. Coat squash in olive oil, salt & pepper, sage, nutmeg and cinnamon. Roast squash for 20-30 minutes.
Sautee onions in a pot, add squash & veggie stock and simmer for a few minutes. Then, of course, it’s Magic Bullet time :) Blend soup until creamy – you could also add a little heavy cream if you like.
This recipe makes about two servings, but you could use more than one type of squash or throw in some carrots and potatoes to feed more faces.
Enjoy!
10.20.11 in food
Yum. I actually have 2 acorn squashes in my veggie/fruit basket right now. I need to get rid of them.
i think….you should eat them
hmm, looks like this might be for dinner tonight. my mom gave me an acorn squash and butternut squash and i have no idea what to do with them. any excuse to use my magic bullet is fine by me. :)
yes do it! i was in the same boat…wtf do i do with this thing?? i have another squash type thing this week. will have to use the googles to figure out exactly what kind it is.
NOM!!! I love squash ravioli and have been looking for more vegetarian meals. I must try this!