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
salt & pepper
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